Semolina Puttu with Jaggery

Name: Semolina Puttu with Jaggery
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 1 servings
Cuisine: Indian (Lakshadweep)
Ingredients: Semolina: 80g; Grated coconut: 40g; Jaggery: 25g; Salt: 1.5g; Water: 150ml; Coconut oil: 8ml (for puttu mold); Cardamom: 1 pod

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional 73. Semolina Puttu with Jaggery recipe

⏱️8 minPrep

🔥8 minCook

🕒16 minTotal

🍽️1Serves

🧺 Ingredients

👩‍🍳 How to make Semolina Puttu with Jaggery

Dissolve jaggery in 50ml warm water (60°C), strain to remove impurities.
Mix semolina, coconut, and salt.
Add jaggery water and 100ml regular water gradually, stirring to form pourable batter.
Grease puttu kudam (cylindrical mold) with coconut oil.
Pour batter into mold (fill 3/4 full).
Steam in boiling water for 6 min (water level 2cm below rim).
Push out onto plate immediately.
Crush cardamom, sprinkle over. Visual cue: Golden color, firm exterior, sweet aroma.
Serve warm as is or with coconut milk.
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