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A traditional Chettinad delicacy made from fragrant black rice, jaggery, and fresh coconut. This steamed sweet pudding has a unique chewy texture and nutty flavor, perfect for festivals and special occasions. The 8-hour soaking time is crucial for the perfect texture.
For 4 servings
Soak the Rice (8 Hours)
Grind the Soaked Rice (5 Minutes)
Prepare the Puttu Mixture (5 Minutes)
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A traditional Chettinad delicacy made from fragrant black rice, jaggery, and fresh coconut. This steamed sweet pudding has a unique chewy texture and nutty flavor, perfect for festivals and special occasions. The 8-hour soaking time is crucial for the perfect texture.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 380.35 calories per serving with 4.94g of protein, it's a moderately challenging recipe perfect for dessert or snack or breakfast.
Steam the Puttu (20 Minutes)
Finish and Serve (5 Minutes)
Add a pinch of edible camphor (pachai karpooram) or a pinch of dry ginger powder (sukku podi) along with the cardamom for a more complex aroma and flavor.
To make this recipe vegan, simply replace the ghee with an equal amount of coconut oil.
Mix in 1/4 cup of chopped almonds or cashews into the puttu mixture before steaming for added crunch and nutrition.
Black rice is packed with anthocyanins, the same powerful antioxidants found in blueberries and blackberries. These compounds help protect cells from damage caused by free radicals.
Both black rice and coconut are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied for longer.
The complex carbohydrates from the rice provide a steady release of energy, while the iron from jaggery helps combat fatigue, making this a nourishing snack.
It is a relatively healthier dessert compared to those made with refined flour and sugar. Black rice is rich in antioxidants and fiber, and jaggery is an unrefined sweetener containing minerals. However, it is calorie-dense, so moderation is key.
One serving of Kavuni Arisi Puttu contains approximately 420-450 calories, primarily from carbohydrates and fats from coconut and ghee.
The most common reasons for a hard puttu are insufficient soaking time or over-grinding the rice into a fine powder. Ensure you soak the rice for at least 8 hours and grind it to a coarse, rava-like texture.
The unique chewy texture and nutty flavor are characteristic of Kavuni Arisi (black rice). While you could experiment with red rice for a different result, white rice is not recommended as it will not provide the same texture or nutritional benefits.
Store any leftover puttu in an airtight container in the refrigerator for up to 2 days. To reheat, steam it for 5-7 minutes until soft and warm again. Sprinkling a little water before steaming can help restore moisture.
Yes, this recipe can be easily made vegan. Simply substitute the ghee with an equal amount of virgin coconut oil for greasing and finishing.