Rice pudding - manni

Yield: 8 Servings

Measure Ingredient
1 cup Raw rice
1 cup Scraped coconut
1½ cup Scraped jaggery
4 Cardamoms
Salt; to taste
2 teaspoons Ghee

Soak the rice for ½ an hour. Grind together coconut and rice to a fine paste. Remove, add 6 cups of water and mix well. Add jaggery, cardamoms, salt and ghee.

Place the mixture on the fire and keep on stirring for 1 hour til it becomes thick. Then pour on a greased plate and allow to cool. Cut into diamond-shaped pieces and serve.

Note: This can be stored in the refrigerator for 3 to 4 days.

Recipe by: Mangalorean Cuisine by Saranya S. Hegde Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 22, 1998

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