Kuzha Puttu brings the warmth of South Indian kitchens right to your home. This beautiful layered steamed cake looks fancy but is surprisingly easy to make. The combination of nutty roasted rice flour and sweet coconut creates such a comforting flavor. I love how each bite gives you different textures – the soft rice layers and the sweet coconut mixture. It reminds me of childhood mornings when my grandmother would prepare this special treat. The aroma of cardamom and ghee-fried cashews makes the whole house smell amazing.
About the Recipe
This recipe deserves a spot in your cooking collection because it’s both simple and impressive. You don’t need any fancy equipment beyond a puttu maker, which you can find at Indian grocery stores. The beauty lies in its simplicity – just a few pantry staples create something truly special. What makes this recipe wonderful is how forgiving it is for beginners. The steaming process is gentle, so you won’t burn anything. Plus, you can prepare the components ahead of time and assemble when ready to steam.
Why You’ll Love This Recipe
You’ll fall in love with how this recipe makes your kitchen smell like a traditional Indian home. The process is almost meditative – layering the rice and coconut mixtures creates such pretty patterns. Each layer steams perfectly, creating distinct flavors that complement each other beautifully. The brown sugar adds a lovely caramel note that white sugar just can’t match. And those golden cashews on top? They add the perfect crunchy finish. Best of all, it’s naturally gluten-free and can easily become vegan if you skip the ghee. The whole family will gather around when they smell this cooking.
Cooking Tips
Roast the rice flour slowly over medium heat to avoid burning – it should smell nutty, not bitter. When adding water to the rice flour, sprinkle it gradually while mixing. The mixture should hold together when squeezed but not be too wet. Don’t pack the layers too tightly in the puttu maker, as steam needs to circulate. If you don’t have a puttu maker, use a steamer with a perforated insert.
Serving and Storing Suggestions
This recipe serves 4 people and takes about 30 minutes to prepare and cook. Serve Kuzha Puttu warm, ideally on banana leaves for an authentic touch. It pairs wonderfully with hot tea or coffee. Store leftovers in the refrigerator for up to 2 days. Reheat gently in the steamer for a few minutes to restore its soft texture. The flavors actually develop nicely overnight, making leftovers quite tasty.
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Nutrient Benefits
Rice flour provides energy and is naturally gluten-free, making this suitable for those with wheat sensitivities. Coconut offers healthy fats and fiber, while brown sugar contains trace minerals unlike refined sugar. Cardamom aids digestion and adds antioxidants. Cashews provide protein and healthy fats. The steaming method preserves nutrients without adding excess oil, making this a relatively healthy treat when enjoyed in moderation.
Kuzha Puttu
Ingredients
- 1 cup Raw Rice Flour
- 1/2 cup Brown Sugar
- 1/2 cup Coconut grated
- 1/2 tsp Cardamom Powder
- little Ghee
- 8 to 10 Cashew Nuts
- a pinch Salt
Instructions
- Dry roast the rice flour in a pan.
- Combine the sugar, coconut and cardamom powder in a bowl.
- Add salt and little water to the rice flour.
- Mix well and keep aside for 10 minutes.
- Add some of the rice mixture to a puttu maker and add the coconut mixture on top.
- Top up with the rice mixture and coconut mixture so that there are 4 distinct layers - rice, coconut, rice and coconut.
- Steam cook for 2 to 3 minutes.
- Remove the puttu and transfer to a plate or banana leaf.
- Heat ghee in a small frying pan.
- Fry the cashewnuts and garnish the puttu with this.
- Serve.
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Frequently Asked Questions
Can I make this without a puttu maker?
Yes, you can use any steamer with a perforated insert or even a regular steamer basket. Line it with cheesecloth if the holes are too large. The key is allowing steam to circulate through the layers while keeping the mixture from falling through.
What can I substitute for brown sugar?
Jaggery works beautifully and is more traditional. You can also use coconut sugar or regular white sugar. Jaggery gives the richest flavor, while coconut sugar adds a subtle caramel taste. Adjust the quantity to your sweetness preference.
How do I know when the puttu is done?
You’ll see steam coming through the top layer consistently for about 2-3 minutes. The rice should look fluffy and cooked through. If you’re unsure, steam for an extra minute – it’s better to overcook slightly than undercook.
Can I prepare the mixtures ahead of time?
Without a doubt. Prepare both the rice and coconut mixtures in the morning and assemble them for steaming when ready to serve. The rice mixture actually benefits from sitting for 10-15 minutes, as mentioned in the recipe.
1 comment
This recipe is wonderful—thank you for sharing!