First wash and soak both rice for 4 hours

Drain the water using colander

Grind the moist rice into powder and sieve it. For the last batch, retain the coarse grits

Cover the rice powder with a towel and steam in a idli pan for 30 minutes

Turn off the heat and let the steamed rice cool until its manageable

Transfer the steam rice to a wide vessel and ensure it is lump free

Prepare salt water (mix salt with water) and sprinkle it over the rice powder. Combine well

Check the consistency; able to hold and shape into kozhukattai but should crumble into granules easily

Steam the mixture again for 20 minutes, covered with a towel

Let it rest for 10 minutes after steaming

Transfer the rice mixture to a wide plate

Add grated coconut, cardamom powder and sugar. Mix everything well

Temper cashew in ghee and them to the puttu mixture

Combine everything throughly and let the mixture cool to room temperature

Keep it covered until ready to serve