RENGOON PUTTU

RENGOON PUTTU :-

NEEDED:-

SOOJI( WHITE RAVA) - 1 CUP

MILK - 2 CUPS

SUGAR - 1 CUP

GRATED COCONUT - 1 TBLSPN.

GHEE - 1/2 CUP

SALT - 1PINCH

CARDAMOM- 2 NOS

CASHEWNUTS- 10 NOS.

METHOD :-

HEAT GHEE IN A KADAI FRY CASHEWS TILL GOLDEN BROWN. ADD SOOJI AND FRY FOR ONE MINUTE. ADD BOILED MILK AND COOK WELL. ADD A PINCH OF SALT AND SUGAR. WHEN SUGAR MELTS ADD GRATED COCONUT. WHEN IT THICKENS AND THE GHEE SEPERATES AT THE SIDES ADD POWDERED CARDAMOM AND SERVE HOT ALONG WITH EVENING TIFFIN AS A SWEET.

* IN CHETTINADU WE SERVE IT IN THE PREVIOUS DAY EVENING OF MARRIAGES ALONG WITH VEG PAKODA OR CASHEW PAKODA OR PANEER PAKODA AND UTHAPPAM.WITH COCONUT CHUTNEY AND SAMBAR.