Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Sweet Varieties

Sweet Rice Jaggery Puttu / Arisi Vella Puttu

Last Updated On: Oct 28, 2020 by Sowmya Venkatachalam

Sweet Rice Jaggery Puttu / Arisi Vella Puttu
Jump to Recipe Jump to Video Print Recipe
Sweet Rice Jaggery Puttu Arisi Vella Puttu is a traditional neivedhyam dish for Navratri fridays in my home town. I personally Love Navratri festival for many reasons. First, its the only festival that is exclusive for women, all 9 days we pray to Goddesses, arranging Golu and decorating park, last but not the least, its the sundal and sweet varieties that we make and we get from other homes.

Table of Contents

Toggle
    • Another Way to make Sweet Rice Jaggery Puttu :
  • Sweet Rice Jaggery Puttu / Arisi Vella Puttu
    • Ingredients
    • Instructions 
      • Preparing Rice for the Puttu
      • Steam Cooking the Rice flour
      • Preparing Jaggery Syrup
    • Video
    • Nutritional Info
    • Method:
      • Preparing Rice:
      • Steam Cooking  Process:
      • Preparing Jaggery Syrup

Another Way to make Sweet Rice Jaggery Puttu :

This is my Periamma's signature recipe.My MIL makes this Sweet Rice Jaggery Puttu / Arisi Vella Puttu in a different way. She will first soak the rice, spread it and dry and then grind it to smooth powder and then fry the rice flour till brown and steam cook finally crumble the steam cooked rice flour and add it to jaggery syrup and cook till it crumble. This is  another way to make puttu.
I personally prefer the below recipe more authentic and right in consistency than the above one. I have tried many times since I learned it from my Aunt and every time it turns out perfect. Puttu should be in a beach sand consistency, and blindly following this below recipe, we will get that perfect sand consistency. Try this way of making Sweet Rice Jaggery Puttu Arisi Vella Puttu and share your comments!

You may also want to try Aval Puttu - Easy and quick Puttu made using Aval (Flattened Rice)

Sweet Rice Jaggery Puttu / Arisi Vella Puttu
Pin Recipe

Sweet Rice Jaggery Puttu / Arisi Vella Puttu

Course: Sweet
Cuisine: Indian, South Indian
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes 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. It's sightly a lengthy recipe, but finally the taste is divine. Try and let me know your comments!!!
Print Recipe

Ingredients

  • 1 cup Raw Rice
  • ¾ cup Jaggery
  • 2 tablespoon Grated Coconut
  • 10 nos Cashews
  • 2 nos Cardamom
  • 2 tablespoon Ghee (Clarified butter)
  • ¾ cup Water
  • ½ teaspoon Turmeric Powder
  • Salt a pinch

Instructions 

Preparing Rice for the Puttu

  • 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 ¼th 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 ¼th 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.

Steam Cooking the Rice flour

  • Heat ¾ 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.

Preparing Jaggery Syrup

  • 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.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

 

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 ¼th 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 ¼th 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.

Steam Cooking  Process:

  • Allow the rice to cool off and grind it along with cardamom to a nice and smooth powder.Heat ¾ 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

Preparing Jaggery Syrup

  • 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

Another Method of making Puttu - Please click here

Sweet Rice Jaggery Puttu / Arisi Vella Puttu
Sweet Rice Jaggery Puttu / Arisi Vella Puttu
Love the Recipe? Share with Everyone
   27   
27
Shares

More Sweet Varieties

  • Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe
  • Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
    Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
  • A bowl of rich and creamy Carrot Halwa (Gajar Ka Halwa) garnished with fried cashews, almonds, and pistachios.
    Carrot Halwa | Gajar Ka Halwa
  • Plate of Rasmalai, featuring soft paneer discs soaked in creamy saffron milk, garnished with chopped pistachios and almonds.
    Rasmalai Recipe
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Khandvi
  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe
  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge
  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe
  • A bowl of Dal Palak, a creamy and nutritious Indian lentil curry made with spinach, garnished with a flavorful ghee tempering of cumin seeds, red chilies, and garlic, served alongside rice and roti.
    Dal Palak
  • A bowl of rich, dark brown Vatha Kuzhambu Paste with a glossy texture, garnished with fried curry leaves and turkey berries, placed on a wooden surface alongside tamarind, red chilies, and spice ingredients.
    Vatha Kuzhambu Paste

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required