Ingrediants:
Rice flour (Unboiled) - 2 cups
Shred coconut - 1/2
Jaggery (Sarkkara) - 200g
Cardamom (made to powder) - 2 seeds
Ghee - 2 tsp
Salt - to taste
Water - 4 cups
Banana leaf - with out central stip
Procedure:
Shred coconut - 1/2
Jaggery (Sarkkara) - 200g
Cardamom (made to powder) - 2 seeds
Ghee - 2 tsp
Salt - to taste
Water - 4 cups
Banana leaf - with out central stip
Procedure:
Roast the rice flour for few minutes.
Mix it with 2 cups of warm water. While mixing add ghee, cardamom powder and salt to taste.
Make little large size balls and keep it aside.
Then make ‘Sarkkarapavu’, by boiling 2 cups of water with Jaggery. When it turns to semi liquid, filter and removes the solid particles. Then mix with shred coconut.
The rice balls flatten on the banana leaf with hand and on the top spread coconut mix.
Fold the banana leaf with content and steam cook in an oven.
Serve with warm
Mix it with 2 cups of warm water. While mixing add ghee, cardamom powder and salt to taste.
Make little large size balls and keep it aside.
Then make ‘Sarkkarapavu’, by boiling 2 cups of water with Jaggery. When it turns to semi liquid, filter and removes the solid particles. Then mix with shred coconut.
The rice balls flatten on the banana leaf with hand and on the top spread coconut mix.
Fold the banana leaf with content and steam cook in an oven.
Serve with warm
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