Give the tari a quick rinse, and soak in water, milk and the grated coconut for ½ an hour.
Add the salt, sugar and cardamom, mix well. Gently squeeze the coconut in the liquid by hand, until it releases milk, and the mixture becomes creamy.
Prepare a steamer or any vessel wide enough to hold an 8 ½ inch diameter plate, and bring the water to a boil. You can also cook the puttu in a pressure cooker without the weight, in case you don’t have a steamer. Place a slightly elevated stand over the boiling water.
Pour the mixture into a shallow enamel plate approximately 8 ½ inch diameter, ½ inch in depth to fill less than ¾ of the plate. The puttu will expand, like rice, when cooked.
Place plate with mixture on the stand in the steamer, close the lid and cook over medium-high heat for about 20 minutes until the paputtu is done.
To turn out, lift out the plate, allow it to cool a little, then place your palm on the base, and slam down firmly onto a damp muslin cloth spread on the kitchen counter. Don’t be in a hurry to turn out the paputtu, as it will break if it is too hot. It may be best to allow the plate to cool completely the first few times, until you get a feel for turning out the puttu.
Cut into 8 wedge shaped slices. Paputtus should be firm to the touch, soft but not mushy, and a delicate scent of cardamom should rise from them.
