Maddh Putt (Made with the extract of aati soppu/Justicia wynaadensis leaves)

Ingredients:

 Maddh Thoppu*** (aati soppu/Justicia wynaadensis) extract - 6 cups
Rava (sooji/semolina) - 1 cup
Sugar - 1-1/2 cups
Salt - A pinch.
Pepper powder - A tiny pinch
cardomom powder - A pinch.

 Method for the leaf extract:

*** These leaves can be used only around the end of July and beginning of August when the extract is deep purple/blue in color with a distinct aroma to the leaves. The leaves do not have this property after or before this period!! This extract can be frozen and kept for a few months though :)

 Take a large bunch of leaves with stems in a large vessel, crush them a little if possible. Cover with enough water and bring it to a boil. Reduce the flame and simmer for at least 30 minutes to an hour. Strain the deep purple extract. Discard the leaves and stem.

 Method:

 Roast the rava and keep aside.
In a thick bottomed vessel, bring the 6 cups of extract to a boil.
Add the roasted rava and mix well. Keep stirring as the mixture tends to get stuck to the vessel.
Add the pepper powder and cardomom powder
When the rava is almost half cooked, add the sugar.
Keep stirring until the mixture leaves the sides of the vessel.
Pour into a greased plate and let it set.
Once cooled, cut into squares or diamond shapes.

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