Ingredients:

• Moong dal – 1/2 kg
• Jaggery -1/2 kg
• Ghee – 2 tbsp
• Elaichi – 4

Method:

1. Soak the moong dal for 4 to 5 hours. Drain and grind in a mixer without water to a smooth paste.
2. Make small balls and steam in the pressure cooker. Let it cool.
3. After it cools, grind in mixer.
4. Heat heavy-bottom vessel. Put jaggery and a little water.
5. Keep stirring till one-string consistency.
6. Then add the powdered moong dal and powdered elaichi.
7. Heat ghee, add to the puttu.
8. Serve hot or cool.

Recipe courtesy of Sify Bawarchi