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: steaming

Cuisine: Chettinad Cuisine, South Indian, Tamil Cusine

Courses: Breakfast, Snacks

Servings: 10

Estimated Cost: $ 1

Calories: 220

Dietary: 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
Use a manual grater or food processor to finely grate the coconut. Set it aside for sautéing later.
2
If the cashew nuts are large, chop them into smaller pieces for even roasting and better texture.
3
Dissolve jaggery in water over low heat, stir until fully melted, and strain to remove impurities.

Method

4
Heat ghee in a pan, roast cashew nuts until golden, then add raisins and sauté until plump.
5
Add ghee to the same pan, sauté grated coconut for 3-4 mins. Set aside.
6
In a saucepan, dissolve jaggery in water until melted. Turn off heat and keep aside.
7
Add ghee to a pan, roast semolina until it turns fragrant and slightly golden.
8
Pour the melted jaggery into the roasted rava and mix well until thickened.
9
Add cardamom powder, roasted cashews, raisins, and sautéed coconut. Mix everything thoroughly.
10
Cover the pan and cook on low flame for 5 mins.
11
Once done, serve hot with a drizzle of ghee if desired.