Arisi Vella Puttu/Rice Jaggery Puttu is traditional sweet of South India made during the period of Navratri, especially on Navratri Friday. It is made of steamed rice flour along with jaggery. Generally, this is made with homemade rice flour. We are going to make this in an easy way using the store bought puttu flour.
This recipe was given by my friend Deepa Sundar. Most of the traditional recipes which I am sharing here are given by her. To make perfect arisi vella puttu following steps are to be taken care. Rice flour (I used ready made puttu flour) should be dry roasted till it comes to sand consistency. That is, you should be able to draw a perfect line using the roasted flour. The roasted flour is tied in a muslin or cotton cloth and steamed for 12-15 minutes. Cool it and then grind the steamed flour in the mixer so that all the lumps are crumbled well. The jaggery syrup should reach ball consistency. If you pour a drop of jaggery in the water, it should not melt. Instead, you should be able to make it as a ball. That is a perfect consistency.
This puttu is usually made at several occasions like Navrathri, Maha Shivratri. At 9 days of Navrathri, each day we offer different types of sundal as Prashad for God. This Arisi Vella Puttu is made on Navrathri Friday as Prashad. Now let us see how to prepare this recipe.
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- 1 Cup Rice flour Puttu flour
- 1/2 Cup Jaggery/Vellam grated
- 1/3 Cup Coconut grated
- 1 tsp Cardamom/Elaichi Powder
- 10 Cashews
- 1 tsp Ghee
- Fry cashews in ghee and set aside. Heat a kadai, Dry roast rice flour till it turns to sand consistency. When you draw lines out of roasted rice flour it should not stick to your hands. It should flow freely. Transfer to a bowl and let it cool for a while.
- Add hot water little by little (some even mix turmeric with water to get nice color) and mix in such a way, it can be made it into a ball as shown and if crumbled it should easily crumble. Now crumble it thoroughly and tie in a muslin or cotton cloth as shown.
- Close the lid and steam it for 12-15 mins in an idli pan or a steamer. Then open the lid and let the steamed flour cool for a while.
- Then place the steamed flour in a mixer and crumble it well without any lumps. Now heat a kadai, add grated jaggery and 1/4 cup of water. Bring it to boil. Filter if any impurities present.
- Again boil jaggery water to rolling consistency. When you drop jaggery in water it should retain its shape and should not dissolve. You should be able to roll it like a ball. This is the proper consistency.
- Now add the steamed rice flour and mix it thoroughly. Along with it add grated coconut, cardamom powder, fried cashews and mix it thoroughly. After 5-6 mins puttu will crumble as shown in this pic.
- Use a good quality puttu flour.
- Dry roast puttu flour till it turns to sand consistency. It should not stick to your hands.
- Before steaming the puttu flour mix it with the hot water in such a way, when you make a ball out of it, it should retain the shape and when you leave it, it should crumble easily.
- Boil jaggery water to rolling consistency. When you drop jaggery in water it should retain its shape and should not dissolve.
You might also like Rajma Sundal, Kadalai Paruppu Sundal, Medhu Vadai, Masala Vada.
Delicious Arisi Vella Puttu is ready to serve God as Prashad.
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