Ingredients:
Chemba rice or red rice- 1 cup
Grated Jaggery- 3/4 cup (adjust the sweetness to your needs)
Grated Coconut- 1/3 cup
Whole Cardamom- 2 no’s
Water- 3 tbsp
Grated Jaggery- 3/4 cup (adjust the sweetness to your needs)
Grated Coconut- 1/3 cup
Whole Cardamom- 2 no’s
Water- 3 tbsp
Instruction
In a skillet, roast the red rice over medium heat till it starts to give out the roasted smell about 5-7 minutes. Don’t over roast or burn the rice.
In a blender or a coffee grinder, grind the roasted rice to a fine powder without any grains.
In a blender, pulse the grated jaggery, grated coconut and cardamom.
In a large bowl, using your hands combine the ground rice, jaggery, coconut and cardamom together. Crush any jaggery lumps in the mixture using your hands.
Add water to the mixture and combine well so that you could make small balls out of it.
Make small balls out of it. Tastes best when stored for some time.
In a blender or a coffee grinder, grind the roasted rice to a fine powder without any grains.
In a blender, pulse the grated jaggery, grated coconut and cardamom.
In a large bowl, using your hands combine the ground rice, jaggery, coconut and cardamom together. Crush any jaggery lumps in the mixture using your hands.
Add water to the mixture and combine well so that you could make small balls out of it.
Make small balls out of it. Tastes best when stored for some time.
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