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Vella Puttu

Vella Puttu is a mild sweet dish made by pulsing raw rice & blending it with jaggery syrup, cardamom powder. Vella Puttu is commonly made for Gokulashtami and Navarthri. How to make Vella Puttu is presented in this post with step by step pictures.
Prep Time10 minutes
Cook Time20 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1/2 cup rice flour You can use store bought rice flour / idiyappam flour too
  • 1/3 cup jaggery
  • 2 tablespoon coconut
  • 5 cashews broken
  • 1/4 teaspoon cardamom powder
  • a tiny pinch edible camphor
  • 2 teaspoon ghee
  • 1/4 cup water for jaggery syrup + as required for rice flour mixture

Instructions

  • Dry roast rice flour till it changes color to light brown.Cool down, then sprinkle water little by little and make the entire flour wet…keep mixing.
  • The mixture should hold together when you press with it with your palms and should crumble and fall when you leave it(pidicha pidikkanam vitta uthuranum).
  • Now collect the mixture in a clean muslin cloth and tie the ends to make a bag like…
  • steam the mixture for atelast 8-10mins.
  • Cool down and then crumble it with your hands to break the lumps formed.Set aside.
  • Now start preparing the jaggery syrup, add water to crushed jaggery just till immersing level.
  • Strain toi remove impurities.Then heat up the syrup in a pan.Keep water in a plate to check the consistency.
  • Keep boiling until you reach a consistency when you pour a drop of the jaggery syrup in water it should not get dissolved.
  • It should form a soft ball.This is the correct consistency.
  • In a teaspoon of ghee fry the cashews and keep it ready.
  • Keep the flame in sim and immediately add the cooked rice mixture.Now add ghee,cardamom powder and edible camphor.
  • Keep mixing till it becomes dry and all the jaggery syrup is absorbed.Add coconut, ghee fried cashews, mix well and switch off.
  • Serve Vella Puttu hot / warm.

Notes

  • Rice flour mixture should be cooked to soft so steam it accordingly.I used my idli kadai steamer and steamed it.
  • After the rice mixture is steam cooked, cool down and then crumble it with your hands to break the lumps formed.
  • If you add more water to make jaggery syrup then you to keep on stirring for long to get the desired consistency.
  • When you add the rice flour mixture to the jaggery syrup it will look moist don’t worrykeep stirring, the rice flour mixture will absorb all the jaggery and after few mins you will see the puttu dry.
  • The consistency check is the most important here other than that there is no risk factors involved.Make sure you don’t miss the consistency else the next stage will be hard ball consistency and you will not get the puttu in perfect texture.
  • While making jaggery syrup first you can keep in medium flame once it becomes thick then switch it to low medium flame and cook till perfect consistency is reached.
  • Make sure to strain the jaggery syrup to avoid impurities.
Nutrition Facts
Vella Puttu
Amount Per Serving (150 g)
Calories 370 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 13mg4%
Sodium 3mg0%
Potassium 76mg2%
Carbohydrates 68g23%
Fiber 2g8%
Sugar 34g38%
Protein 3g6%
Vitamin C 0.2mg0%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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