Yield: 8 Servings
|1 cup||Raw rice|
|1 cup||Scraped coconut|
|1½ cup||Scraped jaggery|
|Salt; to taste|
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