Sweet Rice Jaggery Puttu / Arisi Vella Puttu

Sweet Rice Jaggery Puttu / Arisi Vella Puttu

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Sweet Rice Jaggery Puttu / Arisi Vella Puttu

Course: Sweet

Cuisine: Indian, South Indian

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 4 people

Calories: 208kcal

Author: Sowmya Venkatachalam

Sweet Rice Jaggery Puttu / Arisi Vella Puttu is a traditional neivedhyam dish for Navratri fridays in my home town. Also for Puberty event, this is one of the important sweet dish we do. Its a little complex recipe, but finally the taste is divine. Try and let me know your comments!!!

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Ingredients

• 1 cup Raw Rice
• 3/4 cup Jaggery
• 2 tbsp Grated Coconut
• 10 nos Cashews
• 2 nos Cardamom
• 2 tbsp Ghee (Clarified butter)
• 3/4 cup Water
• 1/2 tsp Turmeric Powder
• Salt a pinch

Instructions

• Wash the raw rice in water at least 2-3 times to remove starch from it and soak it for 30 minutes.
• After 30 minutes, strain the water using a strainer. 
  
• Heat a pan and add 1/4th quantity of soaked and drained raw rice and fry it in medium flame. 
  
• Using a spatula mix it continuously so that after nearly 5 minutes, we could see the rice start to sputter and the color slightly change to brown color. Remove this batch.
  
• Again add the next 1/4th quantity and repeat the process till all the rice are fried nicely and we get a nice aroma. In the same way complete the rest of the rice also in two batches. The reason why we are doing in batches is to make sure that the rice is being fried uniformly without getting over burn.
  
• Allow the rice to cool off and grind it along with cardamom to a nice and smooth powder.
  
• Heat 3/4 cup of water along with turmeric and salt till the water is warm. Take the rice flour in a plate or a bowl and slowly sprinkle the warm water little by little and mix the flour well. 
  
• The consistency is “Pidicha Pidikamudiyanum, vita udhiranum”. That means if we hold a fist full of flour tightly, it should hold and if we drop, it should again break. This is the right consistency. Don’t add too much of water.
  
• Grease the idli plates with oil and add one fist full of slightly wet rice flour in each place of the idli plate and steam cook them for at least 12 minutes.
  
• Once the rice flour is steam cooked, remove and cool them. Take the siever and add the rawa sieve plate and add the steam cooked rice flour dumplings and using your hand gently spread and press the rice flour so that it is nicely broken down into pieces. The cooked rice flour should be like a beach sand smoothness.
  
• Now heat a pan and add 1 teaspoon of ghee and add the broken cashews and fry till they turn golden brown color. Remove them and keep it aside.
  
• Then add the grated coconut and fry till they turn golden brown color. Take this also aside.
  
• In the same pan, add grated jaggery and 1 tablespoon of water and allow it to boil. When the jaggery is dissolved in water, strain it using a strainer to remove any sand. Again heat the strained jaggery juice and allow it to boil. When the jaggery juice starts to thick and reach stone consistency, we need to remove the jaggery juice from the flame. We can test the right consistency, by pouring 2-3 drops of jaggery juice in a cup of water and if it doesn’t dissolve and if you take the drop of jaggery juice in your finger and roll it to a ball, then it is the right consistency.
  
• Now add the sieved cooked rice flour and mix well.
  
• Add ghee, fried coconut and cashews and mix well.
  
• The yummy and scrumptious Sweet Rice Jaggery Puttu / Arisi Vella Puttu is ready for Neivedhyam or for serving.
  

Video

Nutritional Info

Nutrition Facts

Sweet Rice Jaggery Puttu / Arisi Vella Puttu

Amount Per Serving (1 cup)

Calories 208 Calories from Fat 27

% Daily Value*

Fat 3g5%

Carbohydrates 39g13%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Rice Jaggery Puttu / Arisi Vella Puttu

Method:

Preparing Rice:

• Wash the raw rice in water atleast 2-3 times to remove starch from it and soak it for 30 minutes

• After 30 minutes, strain the water using a strainer.

• Heat a pan and add 1/4th quantity of soaked and drained raw rice and fry it in medium flame.

• Using a spatula mix it continuously so that after nearly 5 minutes, we could see the rice start to sputter and the color slightly change to brown color. Remove this batch

• Again add the next 1/4th quantity and repeat the process till all the rice are fried nicely and we get a nice aroma. In the same way complete the rest of the rice also in two batches. The reason why we are doing in batches is to make sure that the rice is being fried uniformly without getting over burn.

• Allow the rice to cool off and grind it along with cardamom to a nice and smooth powder.Heat 3/4 cup of water along with turmeric and salt till the water is warm. Take the rice flour in a plate or a bowl and slowly sprinkle the warm water little by little and mix the flour well. The consistency is “Pidicha Pidikamudiyanum, vita udhiranum”. That means if we hold a fist full of flour tightly, it should hold and if we drop, it should again break. This is the right consistency. Don’t add too much of water.

• Grease the idli plates with oil and add one fist full of slightly wet rice flour in each place of the idli plate and steam cook them for atleast 12 minutes

• Once the rice flour is steam cooked, remove and cool them. Take the siever and add the rawa sieve plate and add the steam cooked rice flour dumplings and using your hand gently spread and press the rice flour so that it is nicely broken down into pieces. The cooked rice flour should be like a beach sand smoothness

• Now heat a pan and add 1 teaspoon of ghee and add the broken cashews and fry till they turn golden brown color. Remove them and keep it aside

• Then add the grated coconut and fry till they turn golden brown color. Take this also aside.

• In the same pan, add grated jaggery and 1 tablespoon of water and allow it to boil. When the jaggery is dissolved in water, strain it using a strainer to remove any sand. Again heat the strained jaggery juice and allow it to boil. When the jaggery juice starts to thick and reach stone consistency, we need to remove the jaggery juice from the flame. We can test the right consistency, by pouring 2-3 drops of jaggery juice in a cup of water and if it doesn’t dissolve and if you take the drop of jaggery juice in your finger and roll it to a ball, then it is the right consistency

• Now add the sieved cooked rice flour and mix well.

• Add ghee, fried coconut and cashews and mix well

• The yummy and scrumptious Puttu is ready for Neivedhyam or for serving

Sweet Rice Jaggery Puttu / Arisi Vella Puttu