Vennai Puttu Recipe by Jhansi
Cooking Instructions 1 Soak rice for 3 hours and grind to a smooth paste. 2 Grind scraped coconut Take 2 cups thick milk and keep. 3 Again take thin milk 3 cups from the same used coconut. 4 Fry cashews & raisins in little ghee 5 Mix the rice paste in 2nd thin milk with a little salt and pour it a deep pan and stir in medium flame until the paste cooked. (when you touch it should not stick ln your fingers) 6 Now reduce the flame, pour the 1st thick milk, sugar and ghee, cook in very low flame until the batter becomes thick. Remove the pan. Add fried cashews and raisins mix and spread it in a greased tray. 7 When it cool, keep it in the fridge for 1hour. Cut into your desired size, decorate and serve 1 Soak rice for 3 hours and grind to a smooth paste. 1 Soak rice for 3 hours and grind to a smooth paste. 2 Grind scraped coconut Take 2 cups thick milk and keep. 2 Grind scraped coconut Take 2 cups thick milk and keep. 3 Again take thin milk 3 cups from the same used coconut. 3 Again take thin milk 3 cups from the same used coconut. 4 Fry cashews & raisins in little ghee 4 Fry cashews & raisins in little ghee 5 Mix the rice paste in 2nd thin milk with a little salt and pour it a deep pan and stir in medium flame until the paste cooked. (when you touch it should not stick ln your fingers) 5 Mix the rice paste in 2nd thin milk with a little salt and pour it a deep pan and stir in medium flame until the paste cooked. (when you touch it should not stick ln your fingers) 6 Now reduce the flame, pour the 1st thick milk, sugar and ghee, cook in very low flame until the batter becomes thick. Remove the pan. Add fried cashews and raisins mix and spread it in a greased tray. 6 Now reduce the flame, pour the 1st thick milk, sugar and ghee, cook in very low flame until the batter becomes thick. Remove the pan. Add fried cashews and raisins mix and spread it in a greased tray. 7 When it cool, keep it in the fridge for 1hour. Cut into your desired size, decorate and serve 7 When it cool, keep it in the fridge for 1hour. Cut into your desired size, decorate and serve More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Catfish Stew or Étouffée (Louisiana style 🐊🦞) No Bake Peanut Butter Oat Bars Rosé Salmon and Shrimp Shrimp and Grits Brad's Marinated Flank Steak & Ravioli Marinara Catfish Stew or Étouffée (Louisiana style 🐊🦞) No Bake Peanut Butter Oat Bars Rosé Salmon and Shrimp Shrimp and Grits Brad's Marinated Flank Steak & Ravioli Marinara Sukhi Lal Masur Dal Nutella Fudge Pizza skewers Rasam Spinach Corn Quesadilla Palak paneer Shaljam Mattar ki Sabzi Yui inspired noodles Gajar Alu ki sabzi Samosa Dough Sukhi Lal Masur Dal Nutella Fudge Pizza skewers Rasam Spinach Corn Quesadilla Palak paneer Shaljam Mattar ki Sabzi Yui inspired noodles Gajar Alu ki sabzi Samosa Dough