Arisi vella puttu | sweet puttu

Arisi Vella puttu | arisi puttu | sweet rice jaggery puttu | sweet vella puttu | rice flour puttu | vellam puttu | navaratri vella puttu | vellam puttu | navartri spl | Navaratri prasadam | crumbled sweet puttu | navaratri sweet | festive sweet recipe | vella puttu with rice flour step by step pictures and video recipe. You can also check out the Sweet arisi puttu. If you like this recipe pls SUBSCRIBE to my channel

Vella puttu | sweet puttu is an easy and tasty jaggery-based sweet recipe. Puttu is traditionally prepared for Navaratri. Puttu stays good for 3-4 days at room temperature

Can I skip soaking the rice?

soaking rice is a must for the best rice vella puttu as it gives the best texture. Always soak the rice till they come to the soft press stage

How long should I dry the rice?

Always use a colander to drain the excess water. Additionally spread the rice on a towel. Towel dry for around 10-15 mins.

Tips to dry roast the rice

Dry roasting the rice golden brown is a must for the perfect vella puttu

⭐️Always roast in low-medium flame

⭐️Keep mixing for even roasting

⭐️ as soon as rice turns golden brown transfer to a plate

Can I pulse-grind rice?

Avoid pulsing as rice might not cook properly. Always grind the rice after it is completely cool. Mix well in between and grind into smooth fine powder.

Jaggery quantity

Always measure the jaggery proportional rice. I prefer mild sweet puttu use 3/4 cup of jaggery. Always tightly press jaggery then measure

How much water should I add for jaggery water?

The amount of water might vary depending on the jaggery you use. I generally use 1: 1/4 quantity of water. Avoid adding more water as it will affect the jaggery syrup consistency

How to check if the jaggery syrup turned “soft ball” stage?

After the jaggery syrup boils well (for around 5 mins) start checking the syrup. Take water in a bowl and add jaggery syrup

🌟The first stage – immerse in the water

🌟The second stage – syrups stay in the water but we can’t roll it

🌟The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone ball consistency.

How to fix if I cook jaggery syrup till hard ball consistency

Add little water and boil for a few more minutes till you get softball consistency

Sand like puttu

Initially after adding cooked rice grits puttu might look different but add ghee and cook on low- medium flame; puttu turns to a perfect sand-like texture.

Rice vella puttu color

The color of the Vella puttu depends upon the color of the jaggery. If you are using pale color vellam puttu looks light brown

Indian sweet recipes

Jaggery based 

Ingredient:

Soak rice

rice 1 cup

water 1 cup

Puttu water

1 cup Hot water

1/4 tsp turmeric powder

Pinch of salt

Jaggery water

1 cup jaggery

1/4 hot water

Roast cashews

1 tbsp ghee

7 cashews

Puttu

1 tbsp coconut

2 tbsp ghee + 1/2 tbsp ghee

1/4 tsp cardamom powder

How to make arisi Vella putu with step-by-step pictures

Soak rice

• firstly Wash rice well and soak for 2 hours

Dry rice

• Drain the water in a colander

• Spread the rice on the towel for at least 15 mins

Roast rice

• Dry roast the rice in low- medium flame till rice turns golden brown
  

• Cool completely then fine grind

Puttu steaming

• Add hot water, turmeric powder, and salt to a vessel and mix well

• Gradually add the turmeric water little by little

• Mix well in between. avoid adding water at once

• You should be able to hold and easy to crumble. I used the entire 1 cup of water. Adjust the water according to your rice

• Hold and shape the entire batch 

• Steam for 12-14 mins

• Transfer and cool

• Crumb into sand-like texture

Prepare Jaggery water

• Add jaggery and hot water to a microwave-safe bowl; microwave for 2 minutes

Roast cashews

• Add ghee to a pan and roast cashews till they turn golden brown; keep aside

Jaggery syrup

• Filter and add jaggery water

• Let the syrup boils well, add cardamom powder and coconut; mix well

• start checking jaggery syrup consistency
• Take a little jaggery syrup in a water
• First stage – immerse in the water

• Second stage – syrups stay in the water but we can’t roll it

• Third stage– syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone consistency

Prepare puttu

• Turn down the flame to low and add crumbled soft rice grits and mix well

• Furthermore, add  ghee and continue cooking

• Cook till puttu comes to sand-like texture

• Add ghee and mix well; turn off the stove

Sweet puttu

navaratri special

5 from 1 vote

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Ingredients

Soak rice

• rice 1 cup
• water 1 cup

Puttu water

• 1 cup Hot water
• 1/4 tsp turmeric powder
• Pinch of salt

Jaggery water

• 1 cup jaggery
• 1/4 hot water

Roast cashews

• 1 tbsp ghee
• 7 cashews

Puttu

• 1 tbsp coconut
• 2 tbsp ghee + 1/2 tbsp ghee
• 1/4 tsp cardamom powder

Instructions

Soak rice

• firstly Wash rice well and soak for 2 hours

Dry rice

• Drain the water in a colander
• Spread the rice on the towel for at least 15 mins

Roast rice

• Dry roast the rice in low- medium flame till rice turns golden brown
• Cool completely then fine grind

Puttu steaming

• Add hot water, turmeric powder, and salt to a vessel and mix well
• Gradually add the turmeric water little by little
• Mix well in between. avoid adding water at once
• You should be able to hold and easy to crumble. I used the entire 1 cup of water. Adjust the water according to your rice
• Hold and shape the entire batch 
• Steam for 12-14 mins
• Transfer and cool
• Crumb into sand-like texture

Prepare Jaggery water

• Add jaggery and hot water to a microwave-safe bowl; microwave for 2 minutes

Roast cashews

• Add ghee to a pan and roast cashews till they turn golden brown; keep aside

Jaggery syrup

• Filter and add jaggery water
• Let the syrup boils well, add cardamom powder and coconut; mix well
• start checking jaggery syrup consistency
• Take a little jaggery syrup in a water
• First stage - immerse in the water
• Second stage - syrups stay in the water but we can't roll it
• Third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone consistency

Prepare puttu

• Turn down the flame to low and add crumbled soft rice grits and mix well
• Furthermore, add ghee and continue cooking
• Cook till puttu comes to sand-like texture
• Add ghee and mix well; turn off the stove

Video

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Notes

1. soaking rice is a must for the best rice vella puttu as it gives the best texture. Always soak the rice till they come to the soft press stage
2. Always use a colander to drain the excess water. Additionally spread the rice on a towel. Towel dry for around 10-15 mins
3. Initially after adding cooked rice grits puttu might look different but add ghee and cook on low- medium flame; puttu turns to a perfect sand-like texture
4. The color of the Vella puttu depends upon the color of the jaggery. If you are using pale color vellam puttu looks light brown
5. Avoid pulsing as rice might not cook properly. Always grind the rice after it is completely cool. Mix well in between and grind into smooth fine powder
6. Always measure the jaggery proportional rice. I prefer mild sweet puttu use 3/4 cup of jaggery. Always tightly press jaggery then measure
7. The amount of water might vary depending on the jaggery you use. I generally use 1: 1/4 quantity of water. Avoid adding more water as it will affect the jaggery syrup consistency

Tips to dry roast the rice

1. Dry roasting the rice golden brown is a must for the perfect vella puttu
2. Always roast in low-medium flame
3. Keep mixing for even roasting
4. as soon as the rice turns golden brown transfer it to a plate

How to check if the jaggery syrup turned “soft ball” stage?

After the jaggery syrup boils well (for around 5 mins) start checking the syrup. Take water in a bowl and add jaggery syrup

🌟The first stage - immerse in the water

🌟The second stage - syrups stay in the water but we can't roll it

🌟The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone ball consistency

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