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Sweet puttu - A variation to the usual Puttu
Published On: 17 May 2006
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Bengali: Laban / Noone
Fry the rice flour till it turns colour to red.
Add salt to it along with a little warm water and mix well in the same way you make the usual puttu.
Make puttu with the above mixture in the usual way using "puttukutti".
Heat up a pan.
Add jaggery and just enough water so as to get the jaggery dissolved.
Allow it to boil till it reaches a three threads` consistency.
:- To make the consistency test, drop a small amount of the above jaggery mixture into a vessel filled with water. Pick it up and if u can see it showing three threads, then it is ready.
Add the above puttu(crumbled) and ghee into the above jaggery syrup.
Mix the whole thing very well.
Add cardamom powder and mix well again.
Add roasted cashews, if desired.
:- This preparation can be stored for around 3 - 4 weeks.
Can we also use grated coconut for consuming immediately (not for storing that long)? N.Nalini
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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