We all know that the traditional way of making the Puttu is a long strenuous process, by soaking and grinding the rice. What if you can get the same taste with a much simpler process? This has become a favorite recipe and easy to make.
This makes a great prasadam on any auspicious day. I usually make it for Navarathri and recently made it for Shivarathri.
The main ingredient for this dish is the puttu flour. I usually get that from our local indian store. It is used for making the Kerala Kuzha Puttu. I have tried it with Red rice puttu flour and white rice puttu flour. Both are delicious with no difference in taste.
Puttu flour is nothing but coarse rice flour.
Ingredients:
Puttu Flour (Red/White Rice)- 500 grams (I usually end up making one packet at a time)
Jaggery - 3 cups
Turmeric Powder - 2 tsp
Cardamon - 1 tsp
Ghee - 1 tblsp
Cashews/Almonds - few ( for garnish)
How to make?
Take the puttu flour in a large mixing bowl.
Add the turmeric flour and mix well.
Slowly start sprinkling warm water and mix well with hand. The flour should be of wet sand consistency.
Steam cook the flour in a cooker for 10 - 12 minutes.
Once cooked mix well and set aside. There should be no lumps. If there are, on cooling blend for few seconds to remove the lumps.
In a heavy bottom pan, add the jaggery and 1/4 cup of water. Bring it to a boil.
The jaggery should form hard paagu consistency. To test this, drop the jaggery in a small cup of water, if you are able to form a ball then it is the correct consistency.
Switch off the flame.
Slowly start adding the jaggery to the puttu flour and mix well.
It will be dense at the beginning, but once cooled it would be light and fluffy.
Add the cardamon and mix well.
In a small pan, add ghee and fry the nuts. Garnish and mix well.
Shelf Life:
Stays well for a week.
This makes a great prasadam on any auspicious day. I usually make it for Navarathri and recently made it for Shivarathri.
The main ingredient for this dish is the puttu flour. I usually get that from our local indian store. It is used for making the Kerala Kuzha Puttu. I have tried it with Red rice puttu flour and white rice puttu flour. Both are delicious with no difference in taste.
Puttu flour is nothing but coarse rice flour.
Puttu Flour (Red/White Rice)- 500 grams (I usually end up making one packet at a time)
Jaggery - 3 cups
Turmeric Powder - 2 tsp
Cardamon - 1 tsp
Ghee - 1 tblsp
Cashews/Almonds - few ( for garnish)
How to make?
Take the puttu flour in a large mixing bowl.
Add the turmeric flour and mix well.
Slowly start sprinkling warm water and mix well with hand. The flour should be of wet sand consistency.
Steam cook the flour in a cooker for 10 - 12 minutes.
Once cooked mix well and set aside. There should be no lumps. If there are, on cooling blend for few seconds to remove the lumps.
In a heavy bottom pan, add the jaggery and 1/4 cup of water. Bring it to a boil.
The jaggery should form hard paagu consistency. To test this, drop the jaggery in a small cup of water, if you are able to form a ball then it is the correct consistency.
Switch off the flame.
Slowly start adding the jaggery to the puttu flour and mix well.
It will be dense at the beginning, but once cooled it would be light and fluffy.
Add the cardamon and mix well.
In a small pan, add ghee and fry the nuts. Garnish and mix well.
Shelf Life:
Stays well for a week.
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