Chettinad rangoon puttu /marudhuskitchen

Among the varied number of chettinad spread of delicacies this rangoon puttu is a special variety of snacky sweet treat that should never be missed. The very name Chettinad rangoon puttu is an influence brought from Rangoon by the chettiyar community while they had their business there. While I was watching a cookery show on tv got to know about this recipe and was eager to try. It had more resemblance to rava kesari but some ingredients added makes it different in taste and texture. We are using jaggery here and it all becomes a totally different

take on this wonderful dish. Some add water instead of milk to rava but I personally feel that milk should be added for exact taste and flavour. Always add hot boiling milk to rava so that it cooks quickly and thoroughly. You can boil quarter cup of moong dal to get one cup of boiled moong dal. Don’t add more water while dissolving jaggery it will affect the consistency of the puttu. Do try this Chettinad rangoon puttu recipe as a snack you will surely love it.

Chettinad rangoon puttu /marudhuskitchen

INGREDIENTS:

Rava/semolina – 1 cup
Jaggery/vellam – 3/4 cup
Moong dal/pasiparuppu – 1 cup(boiled)
Ghee – 3 tbsp
Grated coconut – 1/2 cup
Cashew-nuts – few
Cardamom powder – 1 tsp
Boiled milk – 11/2 cups

METHOD:

1.Keep a thick kadai with ghee add cashews till golden and take out cashews alone and keep.
2.Heat milk in a separate pan after boiling so that its hot.
3.In another pan heat jaggery with little water to dissolve and when done filter and keep ready.

4.In the same ghee add semolina fry for some time till nice aroma comes then add grated coconut.

5.Next add boiled dal with its water if any and mix well.
6.Add boiled hot milk keep the flame medium while adding without lumps stir well.

7.When all the milk is absorbed and rava gets cooked.
8.Add jaggery keep mixing until well blended.
9.Switch off the stove add cardamom powder and again mix well.
10. Lastly add fried cashews and serve.

More rava based dishes:

suji biscuit recipe ghee rava semolina biscuit

rava uppu seedai recipe /rava coconut cheedai

rawa laddu recipe /rava ladoo

godhuma rava sweet pongal /broken/cracked wheat rava pongal

Chettinad rangoon puttu /marudhuskitchen

The very name Chettinad rangoon puttu is an influence brought from.....

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Course Dessert, Snack

Cuisine Indian

Ingredients

  

• Rava/semolina - 1 cup
• Jaggery/vellam - 3/4 cup
• Moong dal/pasiparuppu - 1 cup(boiled)
• Ghee - 3 tbsp
• Cashew-nuts - few
• Cardamom powder - 1 tsp
• Boiled milk - 11/2 cups
• grated coconut - 1/2 cup

Instructions

 

• Keep a thick kadai with ghee add cashews till golden and take out cashews alone and keep.

  2.Heat milk in a separate pan after boiling so that its hot.

  3.In another pan heat jaggery with little water to dissolve and when done filter and keep ready.

  4.In the same ghee add semolina fry for some time till nice aroma comes then add grated coconut.

  5.Next add boiled dal with its water if any and mix well.

  6.Add boiled hot milk keep the flame medium while adding without lumps stir well.

  7.When all the milk is absorbed and rava gets cooked.

  8.Add jaggery keep mixing and till well blended.

  9.Switch off the stove add cardamom powder and again mix well.

  10.Lastly add fried cashews and serve.
  

Notes

Don’t add much water to dissolve jaggery.
Boil 1/4 cup of moong dal to get one cup of boiled dal.
Add correct amount of water when boiling dal.
Hot and boiling milk should be added to rava so that it gets cooked well quickly.

Keyword dessert,sweet