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Chettinad Rangoon Puttu

Chettinad Rangoon Puttu

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!

https://www.youtube.com/watch?v=M0tiL_GMYF8
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 10
Calories: 220
Best Season: Suitable throughout the year
Dietary: dessert, Vegetarian
Ingredients
    To make rangoon puttu
  • 1 rava (sooji)
  • 1 cashew nuts
  • 1 cup raisins
  • 1 cup jaggery
  • 1 cup coconut (grated)
  • 1/2 tsp cardamom (powdered)
  • 3 cup water
  • 5 tsp ghee
Instructions
    Prep Work
  1. 1
    Grate the coconut

    Use a manual grater or food processor to finely grate the coconut. Set it aside for sautéing later.

  2. 2
    Chop the cashew nuts (if needed)If the cashew nuts are large, chop them into smaller pieces for even roasting and better texture.
  3. 3
    Melt and strain the jaggery syrupDissolve jaggery in water over low heat, stir until fully melted, and strain to remove impurities.
    4. Method
  4. 4
    Roast the nuts and raisinsCashews and raisins being roasted in ghee.

    Heat ghee in a pan, roast cashew nuts until golden, then add raisins and sauté until plump.

  5. 5
    Sauté the coconutGrated coconut being sautéed in ghee until aromatic.Add ghee to the same pan, sauté grated coconut for 3-4 mins. Set aside.
  6. 6
    Make jaggery syrupJaggery syrup being prepared in a saucepanIn a saucepan, dissolve jaggery in water until melted. Turn off heat and keep aside.
  7. 7
    Roast the ravaRava being roasted in ghee until golden brown.Add ghee to a pan, roast semolina until it turns fragrant and slightly golden.
  8. 8
    Combine rava and jaggeryPour the melted jaggery into the roasted rava and mix well until thickened.
  9. 9
    Add flavors and nutsAdding cardamom, nuts, and coconut to the rava mixtureAdd cardamom powder, roasted cashews, raisins, and sautéed coconut. Mix everything thoroughly.
  10. 10
    Cook the puttuCover the pan and cook on low flame for 5 mins.
  11. 11
    ServeWarm Chettinad Rangoon Puttu ready to be served.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.

Keywords: Rangoon Puttu, sweet, South indian

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Read it online: https://homecookingshow.in/recipe/chettinad-rangoon-puttu-recipe/
Hema Subramanian
Food and Lifestyle Blogger

A passionate home chef, food enthusiast, and the creative force behind Home Cooking Show!

Most days, you’ll find me in the kitchen, experimenting with new flavors, recreating traditional favorites, and sharing my love for cooking with the world. From comforting home-cooked meals to festive delicacies, I believe food brings people together and creates cherished memories.