| 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 <schary@earthlink.net> on
Feb 22, 1998
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