So again here goes…another dish from Pondicherry. But this time it is a sweet dish. A favorite at my grandmothers and you can say a favorite in many homes in Pondicherry.
This sweet dish like the name suggests does not have any butter or ghee in it. It is because of the consistency that it’s named so. It feels like butter in the mouth.
Unlike many, who cook their “vennai puttu” like a cake/ burfi, I like mine to be soft.
The vennai puttu is best had warm or at room temperature. Try it…
Par-boiled rice – 1 cup
Coconut milk (thin and thick) – 3 ½ cups
Jaggery (powdered) – ¾ cup
Cardamom (powdered) – 1 tsp
Cashews – 10-15 nos
Raisins – 10-15 nos
Ghee – 2 tbsps
Salt a pinch
Wash, clean and soak the parboiled rice in water for 2 hours. Drain and grind to a smooth paste, with very little water. The rice should be like a smooth paste.
Extract the first, second and third milk from the coconut and keep aside. There should be around 3 ½ cups.
Mix the coconut milk with the ground rice to a nice smooth mixture. There should not be any lumps in the mixture.
In a non-stick pan, heat a table-spoon of ghee and fry the cashews and raisins, till they turn golden brown.
Remove and drain on absorbent paper.
In the same pan, add the rice and coconut milk mixture and keep stirring on low heat.
Add the pinch of salt and keep stirring till the rice is cooked and it becomes thick, leaving the sides of the pan.
Now, add the powdered jaggery and cardamom and keep stirring continuously, till all the jaggery has melted and the mixture has a nice thick consistency.
Remove from heat.
Grease a pan/plate with the remaining ghee and pour the cooked rice mixture into this.
Spread it out evenly and garnish with the fried cashews and raisins.
Cool the mixture and serve.