Rangoon Puttu

 

Ingredients:

Sooji/Rava - 1 cup

Jaggery - 3/4 cup

Water - 1 1/2 cup

Grated Coconut -  1/4 cup

Cashews - 6 

Ghee - 4 tbsp

Elaichi powder - a pinch

Method:

• In a pan add in water and jaggery and just boil till jaggery melts.
• Set this aside.
• Add in 2 tbsp of ghee and roast cashews and set aside.
• To the same pan add in coconut and saute.
• Once color changes just strain and transfer coconut to plate.
• To the same pan add in rava and roast it.
• Then add jaggery water and keep stirring.
• Cook in medium flame.
• Keep stirring till it leaves the edges of pan.
• Add in ghee, elaichi powder and mix well.
• Once it starts to thicken add in roasted cashews and coconut.
• Mix well.
• Drizzle ghee and mix it.
• Serve hot.