Ingredients
Rice flour – 1 Kg
Jaggery – 1 or 1.5 kgs
Cardamom – according to taste
Cashew nuts, Ghee – as required
Method
Fry the flour in a pan till it turns red in colour. Mix it with water till it is of a medium consistency. Steam in a cooker.
Simultaneously make the Paagu by mixing jaggery with a litre of water. Boil for ten minutes till thick.
With hands powder the steamed rice flour coarsely. Pour ghee into a pan and fry Cardamom and Cashews. Mix it to the puttu.
Spread on a wide plate (Tamabalam). Allow it to cool. It is now fit to be offered to the Lord.
Puttu ( Content shown is suggestive and for illustration purpose only)
Source: Sri Nrisimha Priya
