Tamilnadu Special Venna Puttu | Venna Pattu
18 Comments
Tamilnadu special Venna(butter) Puttu Prasadam of finely ground, soaked Rice cooked in Jaggery is an easy and perfect dish as Prasadam and for a special item during Festivities. This Jaggery sweet melts in the mouth and is mostly offered in the Tamil Nadu temples and houses.
I learned this recipe from an Iyengar family in Chennai. It is a very easy to make recipe with only four ingredients.
Print this Recipe
Tips
Rice:
-
The Rice should be soaked for more than an hour and then ground to a fine paste.
-
Grind the Rice slowly using 1/2 a cup Water.
Water:
- Take two cups of Water for 1/2 cup of Rice. If there is more Water than this, it will take time to become hard.
Raw Bengal gram:
- I used Bengal gram but you can use split Green gram.
Some more tips:
-
You can use edible Camphor if you like but I have not used it. It gives a certain kind of aroma.
-
Cook the Butter Puttu till it doesn't stick to your hands when touched with a wet hand. It will stick to the bottom if you leave it to cook without stirring.
Tamilnadu Special Venna Puttu | Venna Pattu - Recipe Video
Tamilnadu Special Venna Puttu | Venna Pattu
Prep Time 2 mins- Soaking Time 1 hr
- Cook Time 20 mins
- Total Time 1 hr 22 mins
Servings 5
Ingredients
- 1/2 cup Soaked Rice
- 2 cup Water
- 1 cup Jaggery
- 2 tbsp Soaked Bengal gram
- 1/4 cup Grated raw Coconut
- 1 tsp Cardamom powder
- 2 tsp Ghee
Instructions
-
Grind the soaked Rice using half a cup of water into a soft paste
-
Mix Rice paste with Water and keep it aside
-
Heat Ghee in a vessel. Add Soaked Bengal gram, Rice paste along with the water and cook till it becomes hard stirring continuously, without letting lumps form.
-
Add Jaggery and Cardamom powder and cook for some more time.
-
After it gets cooked for approximately 15 minutes, touch it with your wet hands. It should not stick to your fingers. Cook till this is achieved.
-
Once it is cooked properly, and doesn't stick to the fingers, add raw Coconut and mix it. Remove from the fire and serve hot or cold, as you may prefer.
Leave a comment ×
18 comments