Moist Carrot Cake with Cream Cheese Frosting

"The Ultimate Classic Carrot Cake Recipe: Easy, Moist, and Perfect for Celebrations"

The ultimate moist carrot cake recipe with cream cheese frosting is a flavour-filled cake with added texture, velvety finish and crunchy toasted Walnuts. A classic carrot cake is more than just a dessert; it is a heart-warming, indulgent slice of pure happiness. With its moist, spice-kissed layers, nutty crunch, and tangy frosting, this cake remains a perennial favourite for celebrations or a quiet, cosy weekend bake. This recipe strikes the perfect balance between rustic simplicity and sophisticated flavour, ensuring a show-stopping result even for the most novice baker.

A Tale of Carrots, Cream Cheese, and Serendipity

    They say patience is a virtue, but in my kitchen, curiosity usually takes the lead. For the longest time, Carrot Cake was that sophisticated beauty I’d admire through the glass of a posh pastry shop—spiced, mysterious, and always wearing that thick mantle of cream cheese frosting like a royal robe.

    My journey to baking this at home wasn't sparked by a grand epiphany, but rather a lonely pack of cream cheese sitting in my fridge, looking at me with great expectation. I thought, "Right, let's see what we can do." Using my trusted fruit cake base—a recipe that I have fine-tuned and perfected over the years, I swapped the dried fruits for the humble, earthy carrot. The result? It was perfect - not even a tinge of exaggeration when I say this. No heavy cream, no fuss, just a smooth, luscious frosting that made this cake looking and tasting as if it had just come from a high-end bakery. It’s funny how a bit of culinary intuition and a stray ingredient can lead to a perfect bake! 

Explore more of bakes: If you love a good spiced treat, don’t miss my Christmas Fruit Cake with Royal Icing!

 

Classic Carrot Cake with Warm Spices, Boozy Raisins & Toasted Walnuts

Why You’ll Love This Recipe

• Classic Flavours: The rich combination of spiced cake and tangy cream cheese frosting is irresistible.
• Superior Texture: Incredibly moist! Thanks to the fresh carrots and raisins soaked in wine overnight.
• Stable Frosting: A tangy, thick cream cheese clouds that isn't cloyingly sweet, and it stays stable even in our tropical climate.
• Spices for Flavour: The warm notes of cinnamon and nutmeg that lingers just long enough.
• Versatility: Perfect as a layer cake, cupcakes, or even a Bundt Cake.
   
   Pro Tip: Enhance the flavour by toasting the walnuts and soaking raisins in warm water or rum before adding them to the batter.

Homemade Classic Carrot Cake – Simple Step-by step Guide 

Moist Carrot Cake: Silky Cream Cheese Frosting & Crunchy Toasted Walnuts

 

Ingredients

The Dry Base (Sift Thrice):

For the Cream Cheese Frosting:

Method: Step-by-Step Instructions

Preparation

• Preheat the Oven: Position a rack in the middle and preheat the oven to 180°C (350°F).
• Prepare the Pans: Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the top. Alternatively, grease and flour the pans.
• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and a pinch of salt. Sift it thrice and keep it aside.

 Creaming and Emulsifying

• Cream Butter and Sugar: Using a mixer, beat the butter until soft. Add the sugar and continue beating until light and fluffy.
• Add Eggs: Incorporate eggs one at a time, beating well after each addition. Stir in the vanilla extract.

The Folding Process 

• Combine Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, folding gently until the batter is smooth.
• Add Mix-ins: Fold in the grated carrots, toasted walnuts, and raisins. 

Baking 

• Bake: Divide the batter evenly between the prepared pans. Bake for 35–45 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool: Allow the cakes to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

Making the Frosting:

• Cream the Base: Beat cream cheese with a mixer on medium speed until smooth and creamy.
• Add Sugar and Cornstarch: Gradually add powdered sugar and cornstarch (if using), beating until well combined.
• Skip the Heavy Cream: If you prefer a thicker consistency, you can omit the heavy cream, as I did. The frosting will still turn out luscious and smooth. Chill until ready to use.

Perfectly Sliced: Easy Homemade Carrot Cake for High Tea & Celebrations

 

Assembling the Cake

• Preparing the Cake:  Allow the cake to cool down completely before frosting it.  Then cut the cake into two or three slices.  
• Cutting the Cake: Place one hand flat on top of the cake and use a serrated knife to slice horizontally through the middle, creating two/three thinner discs (layers) from one cake, depending on the thickness of your cake.
• Frost the Layers: Spread a generous layer of frosting on the first cake layer. Place the second layer on top and frost the top.
• Decorate: Swirl the frosting for a rustic look and sprinkle chopped Walnuts on top. Leave the sides unfrosted for a semi-naked cake look.

Storage Tips

• Refrigeration: Store the frosted cake in the refrigerator for up to one week, covered with plastic wrap or in a cake keeper.
• Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw overnight before frosting.

Variations and Substitutions

• Carrot Cake Cupcakes: This recipe yields 24 cupcakes. Bake for 14–18 minutes.
• Single-Layer Cake: Use a 9x13-inch pan for a sheet cake. Adjust baking time as needed.
• Adding Pineapple: Fold in 1 cup of chopped or drained canned pineapple for a tropical twist.

Related Recipes You Might Enjoy

• Christmas Fruit Cake with Royal Icing
• Moist Banana Cake with Walnut
• Classic Vanilla Cake

 FAQs

Q: Why is my cake dense or heavy? 

Q: Can I substitute walnuts with other nuts? 

Q: How do I fix runny cream cheese frosting? 

Q: Can I use oil instead of butter? 

Q: How do I store the cake? 

Q: Can I freeze this cake? 

Q: My cake sank in the middle—what happened? 

Moisture in Every Bite: Spiced Sponge with Juicy Raisins & Toasted Walnuts

    This Classic Carrot Cake is a testament to how simple ingredients, treated with love (and a little wine-soaking!), can create something truly extraordinary. Whether it's for a grand birthday or just a Weekday treat, this recipe never fails to impress.

Explore more delicious bakes on my Blog, Essence of Life - Food.

If you enjoyed this recipe, don’t forget to leave a comment and rating below. Happy baking!

Easy DIY Plum Jam Recipe

Easy Plum Jam Recipe: The Sweet Taste of Childhood Memories and Simple Preserving

    This easy, velvety Sweet Potato Halwa recipe is a nutritious, delightful twist on traditional Indian desserts. Perfectly sweet and rich, this healthy Shakarkand Halwa showcases the best of traditional Indian sweets using simple, everyday ingredients. Inspired by an Instagram video my daughter shared, I knew I had to try making this Sakkaravalli Kizhangu Halwa at home. With fresh sweet potatoes on hand, I followed these foolproof, step-by-step instructions. The result? An absolutely tasty and nutritious dessert on my very first attempt that is incredibly quick and easy to make!

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

    Indulge in the timeless comfort of South Indian households with this classic Vermicelli and Sago Payasam. Colloquially called as Semiya Javvarisi Payasam is a cherished dessert that weaves together the delicate strands of vermicelli alias Semiya and the chewy pearls of sago, also known as Javvarisi. This authentic Indian Payasam is a milk-based concoction, sweetened with just the right amount of sugar, is not just a dessert; it's a tradition passed down through generations, bringing families together with each velvety spoonful. Picture this: as the aroma of roasted vermicelli fills the air, memories of childhood gatherings and festive feasts come flooding back. It's more than just a dish; it's a story woven into the fabric of our culinary heritage, waiting to be savoured with each delightful bite. Let our Vermicelli and Sago Payasam take you on a journey through the rich tapestry of South Indian flavours and traditions.

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

Exotic Herbs of Southeast Asia's Cuisine

The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine

    Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes. 

Uncork the Magic: The Art of Crafting Homemade Dates Wine

Celebrating Another Chapter: Crafting the Sweet Symphony Dates Wine for the New Year Toast! 🎉

    As the clock ticks into a new year, it's time to uncork another tale from my kitchen – the creation of Dates Wine.

"Another Year, Another Toast! 🥂 

    As we stand on the threshold of 2024, it's time to break the monotony and raise our glasses to a 'HAPPY NEW YEAR!' What lies ahead – a new beginning, a familiar cycle, or perhaps a bit of both? Regardless, let's embark on this journey with a sip of my homemade Dates Wine.

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

    The fruits or vegetables used in Pachadi are cooked or blanched until they are soft and tender. They are then combined with a mixture of grated coconut and yogurt, which gives the dish its creamy and smooth texture. Pachadi is often seasoned with mustard seeds, curry leaves, green chilies, and sometimes a pinch of turmeric, adding a subtle spiciness to the overall flavour.  Pachadi has a balance of sweet, tangy, and mildly spicy flavours. The natural sweetness of the fruits or vegetables is complemented by the tanginess of yogurt and the aromatic spices, creating a harmonious blend that is both delightful and refreshing.

    Kichadi, on the other hand, is a savoury side dish made with yogurt and cooked vegetables. It has a thicker consistency compared to Pachadi and is often described as a type of raita. Kichadi is well-known for its cooling effect and is often served to balance out spicier dishes in a meal.

    Vegetables like cucumber, ash gourd, pumpkin, okra, bitter gourd are cooked until they are soft and then mixed with beaten yogurt. The dish is seasoned with mustard seeds, curry leaves, green chillies, and sometimes ginger. Kichadi usually has a slightly thicker consistency due to the use of mashed or grated vegetables. Kichadi has a creamy texture with a tangy taste from the yogurt and a mild spiciness from the added seasoning. Unlike Pachadi, Kichadi does not have the sweetness of fruits, and its focus is more on the combination of the cooling yogurt and the gentle heat from the spices.

For more Kichadi/Pachadi recipes, explore our collection here... 

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Vendakka Kichadi: A Creamy Confluence of Flavours:

    Vendakka Kichadi, a culinary gem of Kerala, exemplifies the region's culinary prowess through its perfect amalgamation of ingredients. "Kichadi," a term in the Kerala gastronomic vocabulary, signifies a yoghurt-based preparation enriched with an assortment of flavours. Our voyage commences with Vendakka, locally known as Okra or Lady's Finger, which takes centre stage in this Kichadi.

    Vendakka Kichadi is more than just a dish; it's an ode to the delicate balance of flavours that defines Kerala's cuisine. Contrary to the sweet-tangy symphony of Pachadi, Kichadi embraces a creamy, milder profile. The velvety amalgamation of yogurt and coconut provides a harmonious backdrop for the earthy richness of Okra. The absence of sweetness and the creamier texture contribute to Kichadi's unique identity.

Discover a plethora of Onam Sadhya Delicacies...

For more Okra Recipes, click here... 

 "Vendakka/Okra Kichadi: A Creamy Ode to Kerala's Culinary Delights"

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Ingredients:

For Vendakka Kichadi:

• 1 tablespoon Coconut Oil
  
• 1/2 teaspoon Mustard Seeds 
• 1 Dry Red Chilli
• A sprig of Curry Leaves
• 1 cup Okra (Vendakka) cut into slices
• 1 cup Yogurt (Curd) 
• Salt to taste
• A pinch of Sugar (Optional)
  

To Grind:

• 1/2 cup grated Coconut
• 1/2 teaspoon Yellow/Black Mustard Seeds
• 2-3 Green Chillies  
• A small piece of Ginger
  

Method:

• Wash and slice the Okra into thin rounds.
• Grind coconut, mustard seeds, green chillies, ginger, and a few curry leaves into a fine paste.
• Mix the coconut paste with yogurt and add salt.
• In a pan, heat coconut oil and splutter mustard seeds, dry red chilli, and curry leaves.
• Add sliced okra and sauté until they are tender and stickiness is removed.
  
• Then add it to the yogurt-coconut mixture. Cook this on a very low flame for a few minutes or until the raw flavour of the coconut dissipates.
  
• Adjust the salt and add a pinch of sugar.
  
• Mix well and serve.

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

 Notes:

• Opt for tender, young okra for the best texture and flavour.
• Adjust the number of green chillies according to your spice preference.
• The coconut paste lends a velvety base to the Kichadi, enhancing its creaminess.
• Allow the sautéed okra to cool slightly before adding it to the yogurt-coconut mixture to prevent curdling.
• For an authentic touch, use homemade curd and freshly grated coconut.
• The tempering of mustard seeds, red chillies, and curry leaves adds a delightful crunch and flavour.
• Serve Vendakka Kichadi as a cooling side dish alongside rice or as a refreshing accompaniment to a South Indian meal.
• With its creamy texture and harmonious flavours, Vendakka Kichadi emerges as a quintessential addition to the grandeur of Onam Sadhya, enriching the festive feast with its authentic Kerala essence.

     In the intricate tapestry of Kerala's culinary panorama, Vendakka Kichadi stands as a testimony to the region's culinary mastery. Its creamy texture, interwoven with the verdant notes of Okra, invites both connoisseurs and novices to relish its essence. As you take each spoonful, you're not just savouring a recipe; you're immersing yourself in Kerala's cultural legacy, a legacy where culinary artistry is celebrated in every bite. So, step into the world of Vendakka Kichadi, where tradition and modernity harmonize in a symphony of flavours.

ROSE MISHTI DOI

    Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine.  It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

    Well, coming to the recipe - ROSE MISHTI DOI.  Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI

    A few months back, my daughter, asked me for Rose Mishti Doi.  Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working.  With a heavy pang, I was trying my best to fix it up, which all went vain.  Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways.  And there we had to finish off Rose Mishti Doi then and there.  

    This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it.  I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI

 
    This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

 
     A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year.  Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi. 

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours



For more DESSERT RECIPES, Click here...

HOW TO MAKE ROSE MISHTI DOI

ROSE MISHTI DOI

INGREDIENTS:

For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here... 

ROSE MISHTI DOI

METHOD:

• Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with the hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
• Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Rose Mishti Doi chilled.

For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

ROSE MISHTI DOI

NOTES:

• Reducing the milk will yield you with a creamy and thick Rose Mishti Doi.
• While stirring in the Curd/Yogurt, make sure that the milk is not hot.
• Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Rose Syrup & Curd/Yogurt.
• Care should be taken while Caramelizing the Jaggery.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/spoil the taste of Mishti Doi.
• Rose Mishti Doi is a mildly sweetened Dessert with rose flavour.
• Adjust the amount of Rose Syrup to suit your preference. 
• Rose Syrup has Sugar in it, so adjust the mount of Jaggery to suit your sweet tooth.
  
• Can substitute Jaggery with White Sugar/Brown Sugar too.
• Allow it to ferment in a warm place until it is completely set.
• Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
• If you are living in a colder region, allow the Rose Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.

CHAKKA PUTTU - JACKFRUIT PUTTU

    If you are not a Malayalee or from Kerala, the whole idea behind Chakka Puttu -  Puttu with Chakka/Jackfruit would surely be underestimated or heard with an awe.  But for a Malayalee Jackfruit alias Chakka is a feel and dishes with Jackfruit is taken head's down in a Kerala household.  Even there is a note of complaint when it comes to Jackfruit season that a Kerala household gets overwhelmed with the fruit and cooks up anything and everything in the name of Jackfruit.  Right from a Stir-fry, Curry, Snack, Sweet etc., & etc.,

CHAKKA PUTTU - JACKFRUIT PUTTU

    Well, when you have a seasonal fruit in abundance, it is a norm of every Indian housewife to indulge in preserving it or using it to the maximum.  So, a staple Kerala Breakfast, with a twist of Jackfruit in it, is certain to pop up during the Season.  Chakka Puttu is one such dish which comes into limelight during the Jackfruit Season.

CHAKKA PUTTU - JACKFRUIT PUTTU

    Though a simple dish, it turns out to be a wholesome meal on its own.  Here, the humble Puttu is cooked with a few finely chopped Jackfruit pieces layered in between.  When steamed, the unique aroma of cooked Jackfruits and Puttu makes this humble dish a satiating indulgence.  Chakka Puttu brings out the very essence of Kerala and its love for Jackfruit.

    If you have some Puttu Flour and a few pods of jackfruits, then you are ready to go with this dish.  Quick & easy and a simple dish which could be eaten as such.  

CHAKKA PUTTU - JACKFRUIT PUTTU

For more recipes from GODS OWN COUNTRY - KERALA, click here...  

 

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

For a detailed Recipe on HOW TO MAKE PUTTU, Click here...

 

HOW TO MAKE CHAKKA PUTTU - JACKFRUIT PUTTU 

CHAKKA PUTTU - JACKFRUIT PUTTU

 INGREDIENTS:

For Chakka Flour:

Puttu Flour - 1 Cup
Jack Fruits - 8–10 Pods
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/4–1/2 Cup

CHAKKA PUTTU - JACKFRUIT PUTTU

METHOD:

• Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into small pieces & keep it aside.
  
• Take Puttu Flour in a large bowl, add salt to taste and mix well.
• Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
• Once mixed, the flour should look like bread crumbs.
• Care should be taken, that there are no lumps in the flour mix.
• Boil enough water (for about 2–3 cups) in the Puttu Pot/Pressure Cooker.

CHAKKA PUTTU - JACKFRUIT PUTTU

• I have used the small Puttu Kutti which looks like a Coconut Shell to make this Puttu.
  
• Fix the small disc with the hole inside the Puttu Kutti in such a way that it fits well at the bottom of the Puttu Kutti.
• Place the empty Puttu Kutti over the Puttu Pot/Pressure Cooker and allow it to boil.
• Once the Puttu Kutti is hot, remove it from the fire.
• Add grated Coconut at the bottom layer of the Puttu Kutti, carefully add Puttu Flour (around 2–3 tablespoons of flour) over the grated coconut layer.
• On top of it, add a few tablespoons of Jackfruit pieces.
• Again add some Puttu flour on top of the Jackfruit pieces, top it up with grated Coconut over the Flour.
• In Cheratta or Coconut shell/the look alike Puttu Kutti you can make it as individual pieces. 

CHAKKA PUTTU - JACKFRUIT PUTTU

• If you are cooking in a Cheratta, cover the Coconut Shell with another smaller Cheratta/Coconut Shell/simply cover it with a tightly fixing lid/tie it out with a clean muslin cloth.
• If you are using the traditional long Puttu Kutti, follow the suit until the whole Puttu Kutti is layered alternatively with Flour, Jackfruit and Coconut.
• Cover the lid of the Puttu Kutti and place it over the Puttu Pot/Pressure Cooker.
• Steam cook the Puttu for about 8–10 minutes until the steam releases from the vent at the top of the Puttu Kutti lid.
• Switch off the flame and leave the Puttu Kutti aside for a few minutes.
• Once slightly cooled down, open the lid and remove the Puttus from the Puttu Kutti with a long stick.
• Push it from one side of the Puttu Kutti.
• Serve Chakka Puttu hot, with a piece of Pappadam.
  
• It can be served with Kadala/Chick Pea Curry or Green Bean Curry.

CHAKKA PUTTU - JACKFRUIT PUTTU

NOTES:

• Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
• Do not add more water to the flour or knead it into a dough.
• Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
• Steam cook the Puttu until the steam releases from the vent at the top of the Puttu Kutti lid.
• Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
• Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
• Adjust the amount of Jackfruit pieces to suit your preference.
  
• If you do not have a Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes. 

CHAKKA PUTTU - JACKFRUIT PUTTU