Arisi Vella Puttu | Sweet Rice Jaggery Puttu

Sweet Rice Jaggery Puttu / Arisi Vella Puttu with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is an authentic recipe from the Tamilnadu cuisine, prepared during the 9 days of the Navaratri festival, especially on Fridays. It is traditionally prepared by soaking raw rice, then pulsing, sieving as I have done for the Maavilakku and Adhirasam recipe. I had Homemade Rice Flour (Click it for the recipe) in hand, so directly used it, you can similarly shortcut the process by using store-bought rice flour, but ensure to use good quality. It is a healthy and tasty tea time snack, even kids will love it. If interested, check my Kerala Puttu Recipe and Poha / Aval Puttu Recipe.

Check my other Navaratri festival recipes like
1. Masala Makhana
2. Chana Dal Namkeen
3. Sabudana Vada
4. Phool Makhana Kheer
5. Sweet Potato Gulab Jamun
6. Fruit Chaat

Arisi Puttu Recipe

Arisi Vella Puttu | Sweet Rice Jaggery Puttu

Priya Santhamohan

Sweet Rice Jaggery Puttu / Arisi Vella Puttu is traditionally prepared by soaking raw rice, then pulsing, sieving as I have done for the Maavilakku and Adhirasam recipe.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Festival Recipes, Pooja Recipes, Sweet

Cuisine Indian

Servings 3 People

Equipment

• Stovetop
• Kadai / Pan
• Idli Cooker

Ingredients

  

• 1 Cup Rice Flour / அரிசிமாவு Link for Homemade Rice flour
• ¾ Cup Jaggery / வெல்லம்
• ½ Cup Water / தண்ணீர்
• 1 tsp Ghee / நெய் Link for Homemade Ghee
• 5 to 6 Cashew / முந்திரி
• 2 to 3 Pods Cardamom / ஏலக்காய்
• ¼ Cup Grated coconut / துருவிய தேங்காய்
• 1 Generous Pinch Salt / உப்பு

Instructions

 

• First, measure and keep all the ingredients ready. Then, break the cashews, crush the cardamom, grate the coconut, and keep aside.
• Heat a pan and add the rice flour. Just dry roast it for 2 minutes, ensure not to change the white color of the flour. To check the flour consistency, just draw a line and it should come without any gaps continuously. Or else, like sand without sticking in the hands.
• To a bowl or plate, add the rice flour and 1 generous pinch of salt.
• Just sprinkle little warm water and mix the flour.
• It should be moist only not watery or like a paste.
• Take little flour between your fist and shape it, if the flour holds the shape, the consistency of the flour is right. After that when you break the flour it should also crumble easily.
• Then, crumble the flour gently and ensure there are no small lumps too. Transfer the flour to a cotton cloth.
• Heat water in an idli pot, place a steaming plate and keep the flour. Also, ensure the cloth is properly tied. Steam it for 8 to 10 minutes in medium flame.
• By the meantime, heat 1 tsp of ghee in a pan, then add the cashews, cardamom pods and fry till golden color.
• Keep the fried cashews by side.
• In a pan, add jaggery and water. Heat in medium flame, till the jaggery completely dissolves.
• Then, strain the jaggery and keep it on flame again. When bubbles start to appear, simmer the flame and keep a bowl of water nearby (watch my video for more clarity).
• Once the jaggery syrup thickens a little, just take a bit of jaggery in your fingers and start to check the jaggery consistency by dropping it in the water. 1st stage – it dissolves in water, 2nd stage – not dissolve, you will be able to make a ball, it should be a soft, jelly-like ball, and slide from your fingers.
• Now, add the steamed flour to the jaggery syrup. Cook for 2 more minutes, so the flour absorbs the jaggery syrup well.
• Add the grated coconut, fried cashews, and cardamom pods.
• Finally, mix everything well, if preferred drizzle a few drops of ghee.

  Try this Arisi Vella Puttu for this Navaratri festival.

Video

Notes

Tips for Sweet Rice Jaggery Puttu

1.  I dry roast the rice flour slightly, which lends a nice aroma to the Sweet Rice Jaggery Puttu.

2. Always add water little by little to the rice flour, never pour all the water at a time, it should be moist only not like a paste.

3. The rice flour should hold the shape and also break easily when you crumble it, that is the perfect consistency of the flour.

4. Steam the flour only for 8 to 10 minutes, not more than that as it becomes too dry.

5. Ensure the puttu flour is without any lumps, before adding to the jaggery syrup.

For making Jaggery Syrup / Vella Paagu

1. Use Paagu Vellam or Mandai Vellam to get a dark colored Arisi Vella Puttu.
2. Always make this syrup / paagu at low flame only, as there is a chance to miss the syrup consistency.
3. Keep an eye when the syrup starts to thicken itself and keep a bowl of water nearby. When you drop a pinch of syrup in the water,
   • 1st stage - the syrup dissolves in the water
   • 2nd stage - the syrup stands not dissolves, you should be able to make a ball that should be soft, jelly-like and it should slide from your fingers. 
4. If you pass the syrup stage, from soft to hardball the puttu will definitely turn hard.

Keyword Arisi Vella Puttu, Sweet Rice Jaggery Puttu

Arisi Vella Puttu Recipe

Method for Arisi Vella Puttu Recipe

1. First, measure and keep all the ingredients ready. Then, break the cashews, crush the cardamom, grate the coconut, and keep aside.

2. Heat a pan and add the rice flour. Just dry roast it for 2 minutes, ensure not to change the white color of the flour. To check the flour consistency, just draw a line and it should come without any gaps continuously. Or else, like sand without sticking in the hands.

3. To a bowl or plate, add the rice flour and 1 generous pinch of salt.

4. Just sprinkle little warm water and mix the flour.

5. It should be moist only not watery or like a paste.

6. Take little flour between your fist and shape it, if the flour holds the shape, the consistency of the flour is right. After that when you break the flour it should also crumble easily.

7. Then, crumble the flour gently and ensure there are no small lumps too. Transfer the flour to a cotton cloth.

8. Heat water in an idli pot, place a steaming plate and keep the flour. Also, ensure the cloth is properly tied. Steam it for 8 to 10 minutes in medium flame.

9. By the meantime, heat 1 tsp of ghee in a pan, then add the cashews, cardamom pods and fry till golden color.

10. Keep the fried cashews by side.

11. In a pan, add jaggery and water. Heat in medium flame, till the jaggery completely dissolves.

12. Then, strain the jaggery and keep it on flame again. When bubbles start to appear, simmer the flame and keep a bowl of water nearby (watch my video for more clarity).

13. Once the jaggery syrup thickens a little, just take a bit of jaggery in your fingers and start to check the jaggery consistency by dropping it in the water. 1st stage – it dissolves in water, 2nd stage – not dissolve, you will be able to make a ball, it should be a soft, jelly-like ball, and slide from your fingers.

14. Now, add the steamed flour to the jaggery syrup. Cook for 2 more minutes, so the flour absorbs the jaggery syrup well.

15. Add the grated coconut, fried cashews, and cardamom pods.

16. Finally, mix everything well, if preferred drizzle a few drops of ghee.

Try this Arisi Vella Puttu for this Navaratri festival.

Sweet Rice Jaggery Puttu