Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Kilogram | Rice, Boiled (ukda chawal) | ukda chawal |
| 0.5 | Teaspoon | Nutmeg | |
| 1 | Tablespoon | Rose Water | |
| 1 | Tablespoon | Vanilla Essence | |
| 3 | Pods (whole) | Cardamoms | |
| 1 | Nos | Coconut | |
| 200 | Grammes | Sugar | |
| 100 | Grammes | Almonds | |
| 100 | Grammes | Plums |
Method
Bhakri -
Clean and wash the rice and soak for an hour or so Grind it with a little water and salt to taste to a fine but sufficiently dry dough. On a clean plantain leaf, spread a handful of this dough and make a Bakar (rice cake) a flat round cake about half inch thick and six inches in diameter. Place another clean plantain leaf over it. On a hot thawa preferably of mud or earthen ware, place this Bakar, with the leaves on. When the leaf on one side is burnt, remove it and turn the baker on the other side.
When that leaf is also burnt, remove the baker, wipe and tawa and brown the baker well on both sides. Five to six Bakars can be made.
Coconut Filling ( Miscellaneous/Coconut Filling)
Scrape the coconut, pick and clean the plums, blanche and chop the almonds, powder the cardamoms or use cardamom powder and nutmeg or nutmeg powder
Start cooking the scraped coconut and sugar on slow fire, stir and brown it well. Add to it plums, almonds, rose water and vanilla essence as well as the two powders of cardamom and nutmeg.
Stir well and cook for five minutes.
Keep down and cool.
Prepare Muffins: Place one bhakar on a flat surface and spread the coconut filling and place the other on top of it and press the edges to join the two. Roast on a hot tawa as in the other methods
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