This is a traditional festival recipe for Navratri festival. This is a steamed item and hence healthy. It can be prepared as an evening snack on normal days. As the name implies in Tamil, it is made out of the major constituents rice and jaggery.
Rice flour — 1 cup
Jaggery — 1 cup
Salt — 1 pinch
Ghee — 1 tbsp
Cashew nuts — 1 tbsp
Grated coconut — 1 tbsp
Cardamom powder — ½ tsp
Preparation time : 20 minutes
Cooking time : 20 minutes
Makes : around 2 cups
Add 1 cup rice flour to a pan. Roast in medium flame till color of the rice flour turns
Sieve the roasted flour using a coarse mesh.
Take 1/3 cup hot water and add a pinch of salt to it. Take 1 tbsp of water and mix with the flour.Repeat 2-3 times so as to make the flour retain some moisture. Take some flour in hand and press it. It should stay as lump when pressed and crumble when released.
Sieve again . Rub the flour by hand to remove lumps.
Transfer to a muslin cloth and steam it for 10 minutes.
After steaming, transfer to a plate. Sieve again in a coarse mesh and rub by hand to remove any lumps.
Heat 1 cup Jaggery with 1/3 cup water. Allow jaggery to melt and form a syrup.
Filter the sediments.
Boil the jaggery syrup.
Test the jaggery syrup for consistency. Take 1 tsp of jaggery syrup and pour it to a small vessel with water. Jaggery should not dissolve and should be hard like a ball. This state is referred as “Pagu padam” in Tamil.
Add the jaggery syrup to the steamed and sieved rice flour and mix well.
Sieve the mixture again and rub by hand to break lumps.
To garnish ,heat 1 tsp ghee in a pan and add 1 tbsp cashew nuts and 1 tbsp of grated coconut. Roast.
Add to the mixture. Tasty Arisi vella puttu is ready.
The following video shows the procedure for making Arisi Vella Puttu.