Vella Puttu brings back memories of my grandmother’s kitchen during festival season. This beloved Kerala sweet is comfort food at its finest. The name “Vella” means jaggery in Malayalam, which tells you everything about this dessert’s soul. Unlike regular puttu, this version is sweetened with golden jaggery instead of being served with savory curries. The result is a delightfully sweet, crumbly treat that melts in your mouth. Every bite delivers the perfect balance of sweetness, nuttiness, and that warm cardamom flavor that makes Indian desserts so special.
About the Recipe
This recipe transforms simple rice flour into something magical. You’ll love how the jaggery creates a rich, caramel-like sweetness that’s much more complex than regular sugar. The steaming process gives the puttu its signature texture – soft yet crumbly. What makes this recipe special is the combination of textures and flavors. The grated coconut adds moisture, while cashews and almonds provide that satisfying crunch. Raisins bring little bursts of sweetness throughout. It’s naturally gluten-free and uses wholesome ingredients your great-grandmother would recognize.
Why You’ll Love This Recipe
This Vella Puttu recipe is incredibly forgiving for beginners. You don’t need any special equipment – just a regular steamer works perfectly fine. The ingredients are simple and most Indian households already have them. What really makes this dessert shine is how the jaggery syrup binds everything together, creating pockets of intense sweetness. The cardamom powder adds that warm, aromatic touch that makes your kitchen smell amazing. Plus, it’s naturally sweetened, so you can feel good about serving it to your family. The texture is unlike anything else – not quite a cake, not quite a pudding, but something wonderfully in between.
Cooking Tips
Don’t skip the dry roasting step – it brings out a nutty flavor in the rice flour. When adding water to the flour, sprinkle it gradually while mixing to avoid lumps. The jaggery syrup is ready when it coats a spoon lightly. If it gets too thick, add a tablespoon of water. Make sure to cool the steamed flour completely before mixing with jaggery syrup, or it might become sticky. Taste as you go and adjust the cardamom powder to your preference.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 30 minutes total. Serve Vella Puttu warm or at room temperature. It pairs beautifully with a cup of hot chai or filter coffee. Store leftovers in the refrigerator for up to 3 days in an airtight container. You can enjoy it cold or gently warm it in the microwave for 20-30 seconds before serving.
Similar Recipes
- Coconut Laddu
- Rava Kesari
- Kozhukattai
- Sweet Pongal
Nutrient Benefits
Jaggery provides iron and other minerals that regular sugar lacks. Rice flour is naturally gluten-free and easy to digest. Coconut adds healthy fats and fiber to keep you satisfied. Nuts contribute protein and good fats, while cardamom aids digestion and adds antioxidants. This dessert gives you quick energy from natural sources, making it a better choice than processed sweets.
Vella Puttu
Ingredients
- 1/2 cup Rice Flour
- 1/2 cup Jaggery (powdered)
- 1/4 cup Coconut (grated)
- 1/4 cup Water
- 5 to 6 Cardamoms (powdered)
- 2 tbsp Cashew Nuts (chopped)
- 2 tbsp Almonds (chopped)
- 2 tbsp Raisins
- Salt (as per taste)
Instructions
- Dry roast the rice flour over medium flame for a minute or two. Spread on a plate.
- Warm water and add salt. Sprinkle over the flour, mix, and steam cook for 10 minutes.
- Cool and crumble the cooked mixture into small pieces.
- Dissolve jaggery in enough water over medium flame until thickened.
- Add this to the flour along with coconut, cardamom powder, cashew nuts, almonds, and raisins. Mix well.
- Serve and relish the delightful Vella Puttu!
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Frequently Asked Questions
Can I use regular sugar instead of jaggery?
Yes, but jaggery gives the authentic flavor and color. If using sugar, reduce the quantity slightly and add a pinch of caramel extract for depth.
What if I don’t have a steamer?
Use any pot with a tight lid. Place a small bowl upside down in the pot, add water around it, and place your plate with puttu mixture on top.
How do I know if the jaggery syrup is ready?
The syrup should coat a spoon lightly and fall in a thin stream. Don’t make it too thick or the puttu will become hard.
Can I make this recipe vegan?
This recipe is already vegan. All ingredients are plant-based, making it perfect for those avoiding dairy products.
