Puttu Payasam

In a large bowl, combine Roasted rice flour and Salt. Gradually sprinkle 100 grams of Water over the mixture, mixing with your fingertips until the flour is moistened and crumbly, resembling breadcrumbs. Do not knead.

Prepare a puttu maker by layering a small amount of Grated coconut at the bottom, then a layer of the prepared Roasted rice flour mixture, followed by another layer of Grated coconut. Repeat until the puttu maker is full, ending with Grated coconut on top. Steam the puttu for 10-12 minutes until cooked through. Repeat this process until all the Roasted rice flour mixture is used, creating multiple puttu cylinders. Gently break the steamed puttu into small, crumbly pieces and set aside.

In a heavy-bottomed pan, combine Jaggery with 150 grams of Water. Heat over medium flame, stirring until the Jaggery completely dissolves, forming a syrup.