Vennai Puttu

For the January edition of ICC, Srivalli selected this specialty from Tamil Nadu. This recipe has been shared by Priya as narrated by her grandma. Isn't it wonderful that we have such a rich heritage passed on by generations and we are able to keep up the traditions using technology by digitizing it. 

My grandmother and other elders at home who belong to a totally different generation, who grew up without electricity or the modern day gadgets find it fascinating that we are able to publicize the hidden 'treasures' through the world wide web [I doubt they understand how widespread the web is :)].

I am not sure about the origin of this recipe or why it is called vennai puttu when there is no vennai (butter) in the recipe. But it was a pleasure to make this and we thoroughly enjoyed this halwa. Surprisingly my older one loved it too. It turned out more like the regular sooji halwa in taste and consistency except that there is jaggery in this halwa.

Ingredients - 

Raw Rice 1/2 cup (I used Idli Rava)
Jaggery 1/2 cup (more if preferred)
Cooked Chana Dal 2 Tbsp
Coconut thinly sliced/shredded 1 Tbsp
Cardamom Powder 1/2 tsp
Nuts fried in Ghee (I used a few cashews and almonds)



Vennai Puttu


Method Of Preparation -


Soak the raw rice for 2-3 hrs and grind to a fine consistency using as little water as needed. [I skipped the grinding part as I used Idli Rawa!]


Meanwhile in another small pan, melt the jaggery in 1/4 cup of water and strain for any impurities and set it aside. String consistency kind of syrup is not needed, just melted jaggery is sufficient.


In a heavy bottomed pan (or a non stick sauce pan), boil 1 cup of water and pour the rice batter.


Keep stirring for about 10 min until the rice is cooked well. 


Now mix in the jaggery syrup, the cooked Chana Dal and Coconut [I skipped coconut].


Keep stirring until the whole thing comes as a single mass. Since no ghee is added, it might stick to the pan, but make sure it is not scorched.


Remove from fire and spread it uniformly on a greased plate. I spread a parchment paper on a plate avoiding greasing the plate. :)


Cut into desired shape and press the fried nuts and sprinkle some grated coconut. The pudding/halwa can be moulded into any shape as desired.


Preparation Time 30 min
Makes about 18-20 pieces

13 comments

  1. Archana Says:
  2. Wow looks delicious

     
  3. Srivalli Says:
  4. What a lovely mold and picture Harini..looks so cute!..glad you joined us!

     
  5. Mélange Says:
  6. Nice presentation Harini..

     
  7. divya Says:
  8. this looks amazing!

     
  9. Hema Says:
  10. Delicious, love those trays..

     
  11. Prabhamani Says:
  12. Liked the tray...looks yum!!

     
  13. Suma Gandlur Says:
  14. I love your cute shaped puttus. :)

     
  15. Aarthi Says:
  16. This is my favorite one..I love it..Bookmarked

    Aarthi
    http://www.yummytummyaarthi.com/

     
  17. wow very tempting and inviting.

     
  18. maha Says:
  19. Nice presentation and looks just awesoem......

     
  20. i am drooling all over it

     
  21. PriyaVaasu Says:
  22. Wonderful click!!!!! I missed garnishing with shredded coconut!!! Looks Yum!!!

     
  23. Rujuta Says:
  24. Lovely and delicious.. The clicks are lovely

     
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