Pearl millet is the most widely grown type of millet and it has been the staple food throughout the Indian subcontinent since pre historic times.  Apart from offering excellent taste, these millets contain essential mineral and nutrients, which provide the body with a variety of advantages.

Now a days, In Tamilnadu there’s lot of awareness about the importance of consuming millets. Me too started including millets in my regular diet. Kambu puttu can be made just like the ragi puttu. I have used jaggery here. But you can also use sugar.

Here I have used homemade kambu maavu to make this puttu. You can use store bought flour too.

INGREDIENTS:

1 cup kambu maavu (pearl millet flour)

½ cup grated jaggery

4 tablespoons grated coconut

6 to 7 fried cashews

Cardamom powder a pinch

Salt a pinch

Warm water

INSTRUCTIONS:

Dry roast the flour for few min. Set aside

In a mixing bowl, add kambu flour, salt and mix well. Now add warm water little by little and continue mixing by breaking lumps with the fingers. Stop adding water when you can hold the mixture firm in hand when pressed.

Transfer this to a idly cooker and steam cook it for 20 min on medium heat. Allow them to cool.

Melt jaggery in a bowl adding little water. Strain the syrup and again boil till it starts to become thick n frothy. Switch off the flame.

Add cardamom powder and mix this syrup with the steamed kambu maavu( add the required amount of syrup and mix well). Lastly add grated coconut,mix well.

Garnish with ghee roasted cashews and serve.

 

Serving Suggestion:

Serve this puttu with ripe banana.