Craving a sweet that’s rich, comforting, and ready in minutes — without deep frying or complicated steps?
Then this Chettinad Rangoon Puttu is going to steal your heart.
It’s soft, mildly sweet, studded with raisins and cashews, and loaded with the delicious aroma of ghee and cardamom. One bite and you’ll understand why this dish has been loved in Tamil homes for generations!
Rangoon Puttu is a classic sweet from the Chettinad region of Tamil Nadu, influenced by the trading heritage of Chettiars — especially their historical travel connections with Burma (Myanmar), once called Rangoon.
It’s traditionally made during:
Unlike regular puttu, this version is made with:
✔ Roasted rava
✔ Melted jaggery syrup
✔ Coconut & crunchy nuts
No puttu maker needed, this is a pan-cooked sweet delight!
Vegan Swap 🌱: Replace ghee with coconut oil and skip ghee drizzle while serving.
First, you’ll roast cashews in a little ghee until they turn golden. Add raisins so they puff up beautifully. Set them aside.
In the same pan, sauté freshly grated coconut — just enough to remove moisture and release aroma.
Now make your jaggery syrup and keep it ready.
Then, roast rava in ghee — this step gives puttu its signature flavor while keeping it non-sticky. Pour in the warm jaggery syrup and stir gently as the rava absorbs all that sweetness.
Once thickened, fold in cardamom, roasted nuts, and coconut. Cover and steam on low heat for a few minutes.
And there it is… soft, warm Rangoon Puttu, ready to serve with a final drizzle of ghee!
Pro Tip💡: Don’t add too much water — you want it fluffy, not sticky.
Pro Tip💡: Always melt jaggery and strain — it removes sand or impurities for the perfect smooth texture.
Making for a group? Just scale the ingredients 2x or 3x, and you’ll have a large batch ready effortlessly.
Stays fresh longer than many milk-based sweets — best when feeding a crowd.
✔ Pack in airtight stainless steel boxes
✔ Layer a butter paper to prevent sticking
✔ Great for kids’ snack break — keeps energy high
| Ingredient | Swap Option |
|---|---|
| Jaggery | Brown sugar / Coconut sugar |
| Ghee | Coconut oil (Vegan-friendly!) |
| Rava | Fine broken wheat (texture changes slightly) |
| Cashews | Almonds or peanuts |
Chettinad Rangoon Puttu is a soft, melt-in-your-mouth South Indian sweet made with roasted rava, jaggery, coconut, and ghee-roasted nuts. This traditional Chettinad recipe is simple to make yet bursting with rich, comforting flavors. Perfect for festive occasions or as a quick homemade dessert, it brings a taste of authentic Tamil Nadu right to your kitchen.
Use a manual grater or food processor to finely grate the coconut. Set it aside for sautéing later.
Heat ghee in a pan, roast cashew nuts until golden, then add raisins and sauté until plump.
Add ghee to the same pan, sauté grated coconut for 3-4 mins. Set aside.
In a saucepan, dissolve jaggery in water until melted. Turn off heat and keep aside.
Add ghee to a pan, roast semolina until it turns fragrant and slightly golden.
Add cardamom powder, roasted cashews, raisins, and sautéed coconut. Mix everything thoroughly.
Once done, serve hot with a drizzle of ghee if desired.Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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