First soak the Rice in hot water for 10 minutes. Then dry it in a cloth for 20 minutes.

Then fry this to golden brown in frying pan along with ghee.

In a mixer grinder grind it with elachi powder as coarse powder.

In a pan add grated coconut and grinder powder and mix it properly and a;;ow to soak for 1 hour.

In a pan add Jaggery and water make it as thick syrup and the mixer and cool for 10 minutes. Add the fried cashewnuts.

Puttu is ready for taste. It can be preserved for 2-3 days.