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