Raw Rice (sona masoori or any good variety): 1 cup
Thick Coconut milk: 2 cups
Water: 2 cups
Sugar: 1 cup
Cumin seeds: 1 tsp
Cardamom powder: ½ tsp
Ghee: 1 tsp
Method of Preparation
Soak rice for 4 hours.
Grind the rice by adding 2 cups water and strain this batter in a muslin cloth or a fine strainer.
Blend egg, coconut milk, sugar and salt.
Add this to the rice batter and also add cardamom powder and cumin seeds. Stir well.
The consistency of batter should be a bit watery
Grease a steel plate or a cake pan, and pour the batter to 1 ½” thickness.
Close the plate with an aluminium foil.
And steam in a steamer for 25-30 minutes or till done.
When it is cooled a bit, cut into desired shapes.
Do the same with the remaining batter.