Arisi vella puttu recipe with step-wise pictures. Arisi vella puttu is a traditional sweet prepared with rice flour and jaggery for navratri. This puttu is prepared soaking raw rice and grinding into powder. I have tried the simple version of making this puttu with idiyappam flour. This vella puttu tastes divine and also be served as evening snacks.
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Total time required : 30 minutes
Recipe source : padhuskitchen
No. Of serving : 2
- Rice flour / idiyappam flour – 1/2 cup
- Jaggery – 1/2 cup
- Grated coconut – 1/4 cup
- Cashews – 10
- Raisins – 10
- Cardamom powder – 1 tsp
- Ghee – 1 tbsp
- Water – as required
1. Take rice flour in a plate and sprinkle hot water little by little to the flour and keep mixing.
2. Once the flour gets moist and comes to puttu consistency stop adding water. (refer notes section for puttu consistency)
3. Take the flour in idli plate or clean cloth and steam for 15 minutes. Once done, transfer to a plate and allow to cool a bit.
4. Transfer the steamed flour to mixer and pulse it once to break the lumps. You can also break with hands.
5. Meanwhile, heat a pan with ghee and fry Cashews and raisins. Remove from ghee and keep aside. Add coconut to the same pan with ghee and fry for 2-3 minutes. Keep aside.
6. Now for preparing jaggery syrup. Boil jaggery adding enough water. Filter to remove impurities and boil again until it reaches ball consistency (refer notes).
7. Remove from flame. Add steamed puttu, fried coconut and cashew raisins to the jaggery syrup and mix well.
8. The tasty arisi vella puttu is ready.
- PUTTU CONSISTENCY: If you take come flour and press, it should hold shape and if pressed slightly again it should crumble.
- JAGGERY SYRUP – BALL CONSISTENCY: If you add a tsp of jaggery syrup to a cup of water, it should not dissolve. You should be able to collect it and make slightly hard ball from it.
- You can also make it using rice by soaking it for 3o minutes, drying, dry roasting and finally grinding into smooth powder.