How to make Sweet Rice Cake - SK Khazana -
The next time you have leftover dosa batter, make this cake – your family will love you more
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Readymade dosa batter, Jaggery
Cuisine : South Indian
Course : Mithais
You can also find more Mithais recipes like Atte Ja Ladun Kale Gajar ka Halwa Coconut Burfi Kesar Pista Roll
Sweet Rice Cake - SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Sweet Rice Cake - SK Khazana Recipe
Readymade dosa batter 2 cups
Jaggery grated 1 cup
Semolina (suji / rawa) 1 tablespoon
Salt a pinch
Green cardamom powder 1/4 teaspoon
Fresh coconut scraped 3/4 cup
Ghee for greasing
Almonds chopped 1 tablespoon
Walnuts chopepd 1 tablespoon
Black raisins halved 1 tablespoon
Jaggery chopped 1 tablespoon
Black peppercorns crushed to taste
Honey for drizzling
Method
Step 1
Add little water to the dosa batter and mix.
Step 2
Melt 1 cup jaggery in a non-stick pan on low heat.
Step 3
Add semolina, salt and cardamom powder to the batter and mix well.
Step 4
Add coconut to the melted jaggery and mix well. Cool.
Step 5
Preheat oven at 180º C. Grease a spring bottom baking tin with some ghee.
Step 6
Add the jaggery-coconut mixture to the batter and mix well.
Step 7
Add almonds, walnuts and halved raisins and mix well.
Step 8
Add chopped jaggery and mix lightly. Add crushed peppercorns and mix well.
Step 9
Pour the batter into the prepared tin, keep the tin in the preheated oven and bake for 15-20 minutes. Switch off heat and let the tin remain in the oven for 5 minutes. Remove from oven, cool and demould.
Step 10
Cut into wedges, drizzle honey on top and serve warm.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
