If you love traditional South Indian sweets, Chettinad Rangoon Puttu is a must-try! This delightful recipe brings together roasted semolina (rava), jaggery, coconut, and crunchy nuts for a rich, comforting dessert.
Perfect for festivals or a cozy evening treat, it’s a simple recipe packed with bold flavors from Tamil Nadu’s Chettinad region.
Follow along and let’s make this easy and delicious sweet together!
Chettinad Rangoon Puttu
Ingredients
To make rangoon puttu
Instructions
Prep Work
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Use a manual grater or food processor to finely grate the coconut. Set it aside for sautéing later.
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If the cashew nuts are large, chop them into smaller pieces for even roasting and better texture.
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Dissolve jaggery in water over low heat, stir until fully melted, and strain to remove impurities.
Method
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Heat ghee in a pan, roast cashew nuts until golden, then add raisins and sauté until plump.
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Add ghee to the same pan, sauté grated coconut for 3-4 mins. Set aside.
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In a saucepan, dissolve jaggery in water until melted. Turn off heat and keep aside.
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Add ghee to a pan, roast semolina until it turns fragrant and slightly golden.
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Pour the melted jaggery into the roasted rava and mix well until thickened.
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Add cardamom powder, roasted cashews, raisins, and sautéed coconut. Mix everything thoroughly.
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Cover the pan and cook on low flame for 5 mins.
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Once done, serve hot with a drizzle of ghee if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 5mg2%
- Sodium 15mg1%
- Potassium 75mg3%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 3g6%
- Vitamin A 30 IU
- Vitamin C 1 mg
- Calcium 20 mg
- Iron 1.2 mg
- Magnesium 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.