Puttamudhu | Thinai Puttu

Puttamudhu, also known as Thinai Puttu, is a sacred and time-honoured sweet preparation deeply rooted in the devotional and culinary traditions of Tamil Nadu. Made using thinai (foxtail millet), jaggery, honey, freshly grated coconut and aromatic cardamom powder, this humble dish holds a special place as neivedyam offered at temples and homes , especially during festivals, special poojas and auspicious days.

 More than just a sweet, puttamudhu represents devotion, purity and the ancient wisdom of traditional Tamil food culture.The word amudhu itself means divine nectar, and true to its name, puttamudhu is prepared in a sattvic manner — without excess ghee or refined ingredients — making it suitable for temple offerings. 

Thinai, one of the oldest millets cultivated in South India, was a staple grain of ancient Tamils and is frequently mentioned in Sangam literature. Its natural sweetness, light texture and nourishing properties make foxtail millet an ideal base for prasadam. Rich in fibre, minerals and slow-releasing carbohydrates, thinai aligns perfectly with the temple philosophy of food that sustains both body and mind.

In the traditional Tiruchendur-style preparation, thinai is gently roasted and ground coarsely, then steamed to preserve its nutrients and soft texture. The cooked millet is delicately mixed with melted jaggery, sometimes enhanced with a touch of natural honey, which is believed to have been a preferred offering in ancient temple rituals. Fresh coconut, symbolic of purity and prosperity, adds mild sweetness and texture, while cardamom powder lends a subtle, calming aroma that elevates the dish without overpowering its simplicity. The result is a fragrant, mildly sweet prasadam that feels both wholesome and divine.

What makes thinai puttu truly special is its connection to Tiruchendur, one of the six sacred Arupadai Veedu (abodes) of Lord Muruga, located by the seashore. Here, neivedyam is traditionally prepared using local ingredients and age-old methods passed down through generations of temple cooks and devotees. Puttamudhu reflects Murugan’s association with simplicity, nature and Tamil identity — a reminder that devotion does not require extravagance, only sincerity.

Today, puttamudhu is not only prepared in temples but also lovingly recreated in homes during Thai Poosam, Skanda Sashti, Panguni Uthiram and other Murugan festivals. As millets regain popularity for their health benefits, thinai puttu stands as a beautiful example of how traditional temple food seamlessly blends nutrition, spirituality and culture. Preparing and offering this sacred millet prasadam is both an act of devotion and a way to reconnect with Tamil Nadu’s rich culinary heritage, making puttuamudhu a timeless offering worthy of Lord Muruga’s grace.Check out the recipe below. 

Ingredients 

Thinai (Foxtail millet)-1 cup

Powdered Jaggery-1/2-3/4 cup

Grated coconut-1/2 cup

Salt-1/8 tsp

Honey-1 -2 tbsps

Cardamom powder-1/4 tsp

Cashew-few

Raisins-few

Ghee-1-2 tsps

Recipe Video 

Method 

✍️Wash and soak the foxtail millet for 1 hour. Drain the water and spread the millet on a clean cloth to dry, ensuring only minimal moisture remains. Grind it into a fine powder and sieve the flour.

✍️Add ⅛ teaspoon salt and mix well. Sprinkle in 1 tablespoon of water and mix again. 

✍️Transfer the flour to a steamer plate lined with clean muslin cloth and close the cloth and place it in a steamer with boiling water and steam for 20 minutes.

✍️Once cooked, transfer the flour to a bowl, crumble it gently, and allow it to cool completely. 

✍️Add jaggery powder, cardamom powder, and grated coconut, and mix well.

✍️ Fry the cashews and raisins in ghee, add them to the mixture, and mix thoroughly.

✍️Finally, add honey, mix well, and serve.

Enjoy😋.

Note: 

✍️I have used refined jaggery powder, so I added it directly. If you are using regular jaggery, dissolve it in water, heat until it comes to a boil and slightly thickens, strain the syrup, and then use it.

✍️ You can adjust the quantity of jaggery and honey according to your taste preference.

✍️ If you are short on time, you can use store-bought thinai maavu. Just make sure to lightly roast it before using.

Total Preparation 1 hour for soaking 20 minutes for cooking

Yield -250 gms of puttu