Raw rice - 1 cup
Powdered jaggery - 1 cup
Freshly grated coconut - 2 tbsp
Ghee - 3,4 tbsp
Cashew chopped - 1 tbsp
Cardamom powder - 1 tsp
Wash & soak rice for 1 hour.
Drain & dry on a cloth.
Grind fine in the mixi & sieve fine.
Dry roast it on a kadai till the colour changes.
Cool & keep ready in a shallow vessel.
Heat 1 cup of water with a pinch each of salt & haldi to tepid.
Now add this water gradually to the roasted flour, stirring thoroughly.
The mixing should be such that it will not turn into dough form, but it should be in the powdered form, wet enough for steaming.
You should be able to hold it in your hands, but if you let it go, it will fall as powder.
If the water becomes a little more, puttu will not be granular.
If the water is less, it will choke the throat & be stiff !
Roughly for 1 cup of roasted flour 5/8 – ¾ cup water will be correct, approximately.
It is preferable to siev this in a rava sieve, rubbing the flour nicely against the sieve for it to fall.
The flour should be very soft to touch.
These are the subtle points which help in making soft puttu, successfully.
Hence, I am giving in detail !
Sprinkle very finely grated coconut & steam well for 10 mts.
If well steamed, it will not stick when you touch it.
Spread it on a plate to cool, add 3 tbsp ghee & break it into granules.
Mix cardamom powder.
Heat 1 cup of water with jaggery till it dissolves.
Strain & boil again.
The correct consistency is – a tsp syrup added to 2 tbsp of water should form a firm ball.
Remove, add to the steamed powder little by little, stirring continuously.
The entire powder & syrup should get completely mixed.
Spread on a plate, rub well with clean hands to break into granules.
Or, after cooling thoroughly give one run in the mixi for not more than 2,3 secs !
Add cashews roasted in ghee.