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| Rangoon Puttu |
Water - 3/4 cup
Jaggery- 1/4 cup
( reduce if you don't want too sweet)
Ghee - 1 tbsp ( heaped)
Ghee - 1 tbsp ( heaped)
Oil - 2 tsp
Cashew nuts - 10
Cardamom powder - 1/8 tsp
Grated coconut - 2 tbsp
Method
Cashew nuts - 10
Cardamom powder - 1/8 tsp
Grated coconut - 2 tbsp
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| Rava Puttu with Jaggery |
Fry cashew nuts in 1 tsp ghee till light brown & keep it aside.
In the same pan add the remaining ghee and oil add the rava and grated coconut fry it in medium low flame till colour changes & nice aroma comes.
In the same pan add the remaining ghee and oil add the rava and grated coconut fry it in medium low flame till colour changes & nice aroma comes.
Switch off the flame & keep it aside.
Dissolve jaggery in water filter if there are any impurities and bring it to a boil.
Dissolve jaggery in water filter if there are any impurities and bring it to a boil.
Pour the hot jaggery syrup into the fried rava coconut mixture, mix well to make sure there are no lumps.
Switch on the flame,cover with a lid & in very low flame cook till water has evaporated & cooked.
Now add the fried nuts and cardamom powder,mix it well till everything is well combined.
Switch off the stove & serve them warm.
Note:
a) Fry rava well otherwise your puttu will be sticky.
b)Add jaggery according to the sweetness you want.
Switch on the flame,cover with a lid & in very low flame cook till water has evaporated & cooked.
Now add the fried nuts and cardamom powder,mix it well till everything is well combined.
Switch off the stove & serve them warm.
Note:
a) Fry rava well otherwise your puttu will be sticky.
b)Add jaggery according to the sweetness you want.
Inspired by Revathy Shanmugam
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