Ingredients
Equipment
Method
- Moisten the Puttu Flour: Take 1.5 cups of puttu flour in a bowl, add a pinch of salt, and mix well. Gradually sprinkle about 1.25 cups of water little by little, mixing it thoroughly to achieve a crumbly, wet texture without lumps. Cover and let it rest for 10 minutes so the flour absorbs the water.
- Roast Coconut & Nuts: Heat 2 teaspoons of ghee in a pan. Add ¾ cup of grated coconut and sauté on medium flame until it turns light golden brown. Add chopped cashew nuts and 2 tablespoons of sugar, stirring well.
- Add Carrot: Turn off the stove and mix in ¼ cup of grated carrot so it retains its vibrant color while blending well with the warm coconut mixture.
- Combine with Flour: Once the prepared coconut-carrot mixture has cooled slightly, gently mix it into the moistened puttu flour.
- Add Milk Powder: Stir in ¼ cup of milk powder into the mixture, combining everything evenly and gently without pressing down too hard. (Note: If you don't have milk powder, you can alternatively use milk instead of water when moistening the flour).
- Layer the Puttu Maker: Take a puttu maker (puttukutti). Layer the base with a little grated coconut, followed by the prepared puttu flour mix, alternating layers until filled to the top.
- Steam to Perfection: Place the puttu maker over the steam vessel and cook on medium flame for about 10 minutes until steam escapes freely.
- Serve: Once done, gently push out the hot, soft, and aromatic Pal Puttu onto a serving plate and enjoy!
Video
Notes
Softness Secret: Adding a little ghee while preparing the flour ensures the puttu stays extra soft and doesn't dry out even after hours.
No Side Dish Needed: Since this milk puttu is naturally sweet and rich, it can be enjoyed as-is without any curry or side dish.
No Side Dish Needed: Since this milk puttu is naturally sweet and rich, it can be enjoyed as-is without any curry or side dish.