Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Teacup | Coconut Milk - Thick | Add to flour mixture |
| 1 | Teacup | Coconut Milk - Thin | Mix with Rice flour |
| 2 | Teacup | Flour, Rice | To be mixed with thin juice |
| 300 | Grams | Jaggery | To be added to the cooking mixture |
| 50 | Grams | Cashew Nuts | cut in pieces to be added |
| 50 | Grams | Almonds (Badam) | Blanche and cut in pieces |
Method
1. Mix the rice flour with thin coconut milk in a bowl.
2. Pour the above mixture into a pan, add salt and bring to a boil.
3. Add half the jaggery and continue to boil.
4. Keep stirring.
5. As soon it starts to thicken, add the remaining jaggery and continue to stir.
6. Now add the thick coconut milk and continue to boil.
7. Continue to stir and add the almonds and cashew nuts
8. When it starts to leave the sides of the pan and oil rises to the top, remove and pour into a flat dish.
9. Spread evenly and cool.
10. Cut into desired shapes and serve.
In Mangalore, a similar sweet is made and is called "Manee"
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