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| Main ingredients | Short grain rice, Matta rice, Green cardamom powder, Jaggery, Coconut milk, Salt, Oil |
| Cuisine | Mangalorean |
| Course | Snack |
| Prep time | 8-8.5 hours |
| Cook time | 20-25 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarians |
Ingredients
- 1 cup short grain rice, washed, soaked for 3-4 hours, and drained
- 1 cup matta rice, washed, soaked for 6-8 hours, and drained
- ½ teaspoon green cardamom powder
- ¾ cup chopped jaggery
- 2 cups coconut milk
- Salt to taste
- Oil for deep frying
- Coffee or tea to serve
Method
- Put drained rice in a grinder jar, add drained matta rice, green cardamom powder, jaggery and coconut milk and grind to a fine paste.
- Heat a non-stick pan, add the ground paste and cook, stirring continuously, till the mixture thickens and starts to leave the sides of the pan.
- Transfer the mixture into a large plate and allow to cool slightly. Add salt and knead till soft and smooth.
- Take small portions of the mixture and shape each portion into a ball.
- Heat sufficient oil in a kadai. Gently slide in the balls, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper and allow to cool slightly.
- Transfer onto a serving bowl and serve hot with cups of hot coffee.
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