Jaggery 1 cup
Coconut ½ cup (grated)
Cashewnuts 10 (broken into small pieces)
Ghee 2 tbsp
Cardamom 4 or 5 (peeled & powdered)
Roast the rice in a dry frying pan till light brown and grind to a fine powder. Add a pinch of salt to a cup of cold water. Sprinkle a little of this water on the rice powder and mix well till it becomes like breadcrumbs. Place this flour in a piece of muslin cloth and steam cook for 15 to 20 minutes. Dissolve jaggery in a little water in a thick-bottomed vessel and heat it till it becomes thick syrup. Add this syrup little by little to the cooked rice flour and stir well with a flat spout till it doesn’t stick to each other. Heat ghee and fry the cashewnuts to a golden colour. Fry the grated coconut also to a golden colour. Add these to the sweet puttu along with cardamom powder and mix well and serve.
