Name: Rice Pudding - Manni
Ingredients: 1 c Raw rice; 1 c Scraped coconut; 1 1/2 c Scraped jaggery; 4 Cardamoms; Salt; to taste; 2 ts Ghee

He bears the keys – to Him we must go for admission into heaven. He is the door – through Him we must enter. He is the Shepherd – we must hear His voice, and follow Him, if we would not perish in the wilderness. He is the Physician – we must apply to Him, if we would be healed of the plague of sin. He is the bread of life – we must feed on Him, if we would have our souls satisfied. He is the light – we must walk after Him, if we would not wander in darkness. He is the fountain – we must wash in His blood, if we would be cleansed, and made ready for the great day of account.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Indian	Indian	8	Servings

INGREDIENTS

1	c	Raw rice
1	c	Scraped coconut
1 1/2	c	Scraped jaggery
4		Cardamoms
		Salt; to taste
2	ts	Ghee

INSTRUCTIONS

Soak the rice for 1/2 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 <[email protected]> on
Feb 22, 1998

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