Boiled
rice - 1 cup
Tuar dal - 1/8 cup
Jaggery - 1 cup
Grated coconut - 1 cup
Ghee - 2 tablespoon
Cardamom - 10 (powdered)
Cashew nuts - 15 (cut into small pieces)
Salt - 1/2 teasponn
Turmeric powder - 1 pinch |
Wash
and soak rice for two hours. Drain the water, spread it over a
cloth for 15 minutes and then powder it fine. Sieve through a fine
mesh and roast well; keep aside in a bowl.
Boil a glass of water - add 1/2 teaspoon salt and a little
turmeric to it. Remove from fire and add little by little to the
powdered rice.
Take an idli plate, spread cloth over it and place the powder in
it. Steam for 10 minutes. Remove from heat and transfer to a flat
plate.
Heat ghee in a kadai and fry the cashewnuts golden and keep aside.
Heat the water and add the jaggery to it. The resulting jeera must
be viscous and harden if you drop a little of it in cold water.
Take the steamed rice powder and cooked tuar dal and stir continuously.
Add friend cashew nut bits, powdered elaichi, ghee and mix well. |
