SWEET JAGGERY PUTTU/ VELLA PUTTU - SWEET PUTTU USING IDIYAPPAM FLOUR

Puttu is a popular healthy snack/breakfast item in south india. Generally the puttu will prepared prepared with coconut and then served with any spicy curry recipe commonly with channa(kadalai curry).

Actually in our house we have never prepared this plain puttu.  We usually makes sweet puttu only using idiyappam flour(steamed and dried rice flour) and jaggery.

Generally while posting the traditional recipe, I don't know why am feeling something special. yes, though the recipe may be common or simple, traditional recipes are always close to my heart.  authentic recipes will always bring back my old memories, it might be the reason, I think.  

It is my very long time wish to post the recipe of this traditional puttu recipe, but some how it got delayed :).

We can make this puttu as neivethiyam for poojas/festivals. And one more special occasion is the puberty functions. Yes. in that function this jaggery puttu is must to be served first for breakfast with little ghee on the top to the guests. Also will be packed and give to the guests with thamboolam bag. Sometimes, they pack the prepared puttu, or sometimes will pack the jaggery syrup and steamed flour separately.

Some people may use freshly ground rice flour from the roasted rice and some may use regular rice flour. But we generally use idiyappam flour to prepare this puttu. Otherwise we can prepare from scratch too.

The procedure will be like, grind the soaked rice as wet flour and then cook it in steam. Then mix some salt water and again steam cook the flour. This procedure will be so elaborate and time consuming. But we can prepare the flour in advance and store for months. I will try to post the preparation method of the idiyappam flour/Puttu flour in detail as soon as possible.

In this post I have used the home made idiyappam flour, which my mil prepared and packed for me as always. J. You can use the store brought idiyappam flour or puttu flour too.

OK, now let’s move on to this recipe.

SWEET PUTTU USING JAGGERY

SOAKING TIME: – | PREPARATION TIME: 5 MINS | COOKING TIME: 25 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEET

CUISINE: SOUTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                                    1 cup idiyappam flour

                                    ½ cup jaggery

                                    ¼ cup grated coocnut

                                    2 tablespoon ghee

                                    1 teaspoon cardamom powder

                                    5 cashew nuts

                                    ¼ teaspoon salt

                                    ½ cup hot water (approx.)

PREPARATION:

Chop the cashews into very fine pieces and keep it aside.

Mix salt in little water and keep it ready.

Grate the coconut and keep it ready.

METHOD:

In a pan add a tablespoon of ghee and roast the chopped cashews till it becomes golden brown.

In a mixing bowl take the flour. Then add the salt water and hot water (not too hot) and mix well. Add water little by little and mix.

The mixed flour should be like wet flour, not like dough.

It should be in the consistency like you can hold it as a ball and if you press the ball with your finger it must becomes crumble.

Then keep the prepared flour mixture in a wet cloth and place it in a idly/idiyappam plate. Steam cook in the idly pot for minimum 10 minutes.

Then take the cooked flour out and transfer to a plate. Let it cool down.

If there is lot of lumps, you can sieve the flour once. The properly cooked flour will be soft to touch. Keep it aside.

Now lets prepare the jaggery syrup.

In pan add little water and jaggery. Allow it to boil till it becomes thick.

Then add the grated coconut and cardamom powder and mix well.

Continue the syrup to boil till it reached the hard ball stage.

To check the consistency, put a drop of boiling jaggery syrup in water, we should be able to make a ball and if you drop the ball in a plate or coking slab, it should make sound. That’s the right consistency. If you want to store the syrup for future use, you can prepare the syrup with soft ball stage, but hard ball stage syrup will increase the shelf life of the puttu.

Once the syrup reaches the right stage, add the syrup and roasted cashews to the prepared flour and mix well.

Always keep some flour and syrup aside and start mixing, because in case if anyone is not enough, we can adjust.

Finally add one or two teaspoon of ghee and mix well.

Soft, crumble flavourful rice jaggery puttu is ready to serve.

While serving pour a teaspoon of hot ghee on the puttu for additional flavor and taste.

NOTES:

•  You can use rice flour instead of idiyappam flour, but have to steam cook the flour 2 times to get perfect soft textured puttu.
• Instead of making jaggery syrup you can directly mix the sugar and grated coconut to the prepared flour.
• Don’t add the water in one go, add little by little. The water should not be too hot or warm.
• If you added more water, the cooked flour will not be crumble, and if the water is not enough, then the flour will be under cooked and will not be soft. So the right amount of water is important.
• And if the flour is not cooked properly, than the puttu will becomes dry after cooled down.
• The jaggery syrup consistency is not correct, puttu will not be crumble and it will become soggy.
• The perfectly made puttu will stay soft even on the next day.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add a tablespoon of ghee and roast the chopped cashews till it becomes golden brown.

In a mixing bowl take the flour. Then add the salt water and hot water (not too hot) and mix well. Add water little by little and mix. 

The mixed flour should be like wet flour, not like dough.

It should be in the consistency like you can hold it as a ball and if you press the ball with your finger it must becomes crumble.

Then keep the prepared flour mixture in a wet cloth and place it in a idly/idiyappam plate. Steam cook in the idly pot for minimum 10 minutes.

Then take the cooked flour out and transfer to a plate. Let it cool down.

If there is lot of lumps, you can sieve the flour once. The properly cooked flour will be soft to touch. Keep it aside.

Now lets prepare the jaggery syrup.

In pan add little water and jaggery. Allow it to boil till it becomes thick.

Then add the grated coconut and cardamom powder and mix well.

Continue the syrup to boil till it reached the hard ball stage.

To check the consistency, put a drop of boiling jaggery syrup in water, we should be able to make a ball and if you drop the ball in a plate or coking slab, it should make sound. That’s the right consistency. If you want to store the syrup for future use, you can prepare the syrup with soft ball stage, but hard ball stage syrup will increase the shelf life of the puttu.

Once the syrup reaches the right stage, add the syrup and roasted cashews to the prepared flour and mix well.

Always keep some flour and syrup aside and start mixing, because in case if anyone is not enough, we can adjust.

Finally add one or two teaspoon of ghee and mix well.

Soft, crumble flavourful rice jaggery puttu is ready to serve.

While serving pour a teaspoon of hot ghee on the puttu for additional flavor and taste.

Do try this recipe and please don’t forget to give your feedback in comments.

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