Kodo millet Puttu (Varagarisi puttu in Tamil)

Name: Kodo millet Puttu (Varagarisi puttu in Tamil)
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 c kodomillet; 1/2 c mung, split; 1 cup Powdered jaggery; 1 tablespoon Cardamom powder; 1/4 tsp Licorice/Athi maduram powder; 1/4 tsp Nutmeg powder; 1/4 tsp Saffron; 1 cup shredded coconut; 1/4 cup1 cup of melted butter; 20 Cashews; 1/4 cup raisins; 1 Pinch Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

I am a health food nut. I believe that food is medicine. Millets have become popular now in Indian cuisine because of the rich healthy nutrients in them. .Kodo millet is anti-diabetic, anti-obesity, anti-cholesterol. Puttu includes moong dal and coconut. Pulses are high in protein. Coconut: rich in good fats, fiber, iron, magnesium and etc. Puttu is aromatic, flavorful, tasty and healthy. #OIN #week 4 #kodomillet

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

40 mins

6 servings

1/2 ckodomillet
1/2 cmung, split
1 cupPowdered jaggery
1 tablespoonCardamom powder
1/4 tspLicorice/Athi maduram powder
1/4 tspNutmeg powder
1/4 tspSaffron
1 cupshredded coconut
1/4cup1 cup of melted butter
20Cashews
1/4 cupraisins
1 PinchSalt
dessert

Saved

Steps

40 mins

1

Prepare a checklist. Keep essential items close by.
2

Dissolve saffron in a small bowl with a tablespoon of hot water. It gives a nice reddish orange color.
Fry cashew raisins in 1 tablespoon melted butter in a saucepan over medium heat. Raisins swell ; and cashews turn golden. Turn of the heat. Keep aside for later use
Fry the grated coconut in a saucepan over medium heat until aromatic and becomes golden.
3

In a saucepan over medium heat, roast the mung and millet together until fragrant. Then soak in 3 cups of boiling milk in a bowl for 30 minutes and then cook in a pressure cooker.
Add jaggery with ½ cup of water in a pan over medium heat and bring to a boil. (Our local jaggery is of export quality; no dirt in it.) Add salt. Keep stirring, the syrup gets thicker. Test the consistency of syrup by adding ½ teaspoon of syrup in water. If it does not dissolve in water and curls up, syrup is ready
4

Stir in a pinch of salt in the syrup. Stir in the cooked dal millet mixture to the syrup little by little. Let all the lumps go away. Puttu now looks like a coarse sand. Stir in saffron, roasted coconut, cashews and raisins. Keep a small grater over the puttu and Grate nutmeg and licorice. Mix them together.
5

Stir in remaining butter. Turn off the stove. Puttu is ready. Transfer the puttu to a serving bowl. Enjoy

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on December 12, 2023 22:45

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography