Sweet puttu also known as rice puttu / arisi vella puttu in Tamil is a popular South Indian Maha shivaratri prasadam recipe. We prepare this sweet puttu recipe mainly on ‘Maha shivaratri’. So we call this as Shivaratri puttu . This year 2024, Maha shivarathri falls on March 8th.
Some people prepare this arisi vella puttu/Arisi puttu during Navaratri days too. This is made out of rice flour and jaggery. My mil makes home made rice flour to make this puttu. U can try with good quality store bought puttu flour/puttu maavu too. Here I have cooked the rice mixture twice to make soft puttu. Try this method & let me know how it turned out for you 🙂
Sweet puttu recipe
Sweet puttu recipe for Maha Shivratri
Cuisine: Indian
Category: Sweet
Serves: 4
Prep time: 120 Minutes
Cook time: 20 Minutes
Total time: 140 Minutes
INGREDIENTS
1 cup – 250ml
To soak in water
- Raw rice – 1 cup
- Chana dal/Kadalai paruppu – 1/4 cup
For jaggery syrup
- Grated jaggery – 1.25 cups
- Cardamom powder – 1/2 tsp
- Grated coconut – 1/4 cup
- Water – as needed
- Salt – A pinch
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HOW TO MAKE ARISI PUTTU – METHOD
- Soak the raw rice/Maavu arisi in water for 2 hrs . Soak the chana dal in water for 2 hours. Drain the water and spread the rice on a news paper / cloth for 10 mins so that the excess water gets absorbed.
- Grind the rice in a mixie or processer to make powder..(rice should be little moist ) .Sieve and again grind it to make a fine powder. Steam the rice flour for 15 minutes.
- **If you use store bought rice flour , use puttu maavu for best results. If you use that, you can start from the next step.. But you should add little water mixed with salt to make the flour a bit wet.
- Grease the idli plate with oil and spread the finely ground rice flour. Steam it for 10 to 15 mins..
- In the mean time take the soaked channa dal and pressure cook till it blossoms. Do not over cook the chana dal. Usually what we do is , we keep the chana dal in a bowl with water inside the idli pot and allow it to cook along with the rice flour.. By the time the rice flour gets ready , the chana dal will also get cooked and blossomed.
- After 15 minutes, remove the flour and break the lumps by spreading in a plate. Sprinkle salted water. The quantity of water should be such that you should be able to make a ball with the flour.(Maavu pidikira padham varanum).Sieve it using puttu sieve (jalladai) or grind it once in mixie jar to remove the lumps. This is called Puttu maavu.
- Again spread the flour in idli plate and steam it for 10 minutes. Grind it once in mixie to break the lumps. Mix the cooked chana dal. ( I have steamed the rice flour twice to make super soft puttu. If you don’t want to follow this step, just steam it once and proceed)
- Take the jaggery in a wide mouthed bowl and add little water just to cover it. Melt the jaggery and strain the impurities if any. Allow the jaggery to boil till it becomes frothy and thick. Add cardamom powder, mix well.
- Now mix the jaggery syrup to rice flour mixture . Mix well and enjoy by adding a tsp of ghee !!
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Note
- Please keep in mind, you should steam the flour twice to get soft puttu. For storing puttu maavu, steam the ground rice flour for 15 minutes, remove and grind it. Seive it and dry in sun and store in a box.Whenever you need puttu, you can steam it and proceed as given above.
- The color of puttu depends on the color of jaggery. U can see the difference in color in my old & new pictures. Add more jaggery if you have sweet tooth.
- Make sure you break all the lumps after you steam the rice flour. For safer side, grind the flour and sieve once. Then add chana dal and proceed.
- The consistency of jaggery syrup should be thick else puttu will become a sticky paste.
- Some people roast the rice flour before steaming. But we don’t do it. We steam the flour directly.
- Add a tsp of ghee before serving, It adds a nice flavor !
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Take care , catch u all in my next post !
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