Adaprathaman (Rice and jaggery pudding) recipe
ingredients
2 1/2 cups (500 g) 1.1 lb Rice, raw, soaked, pounded and passed through a fine sieve
Water as required
3 tbsp (45 g) 1 1/2 oz Ghee, melted
2 cups (400 g) 14 oz Jaggery (gur), dissolved in 3/4 cup water
12 cups Coconut (nariyal), grated
3 tbsp (60 g) 2 oz Sugar
3/4 tsp Ginger powder (sonth)
1/4 tsp Cumin (jeera) powder
1/4 tsp Green cardamom (choti elaichi) powder
Water as required
3 tbsp (45 g) 1 1/2 oz Ghee, melted
2 cups (400 g) 14 oz Jaggery (gur), dissolved in 3/4 cup water
12 cups Coconut (nariyal), grated
3 tbsp (60 g) 2 oz Sugar
3/4 tsp Ginger powder (sonth)
1/4 tsp Cumin (jeera) powder
1/4 tsp Green cardamom (choti elaichi) powder
method
1. Mix the rice with enough water to make a smooth paste. Add ghee and mix till the consistency thickens.
2. Cut a plantain leaf the size of a handkerchief and warm it over the fire so that it becomes tender. Pour 1 tbsp of the batter onto the leaf and spread it evenly. Roll the leaf up, tie with a string and steam in a steamer for 3 minutes. When cooked, remove from the leaf and cut into small pieces. Repeat till all the batter is used up.
3. Boil the jaggery till it is of one-thread consistency.
4. Extract 3 cups of thick coconut milk by grinding the coconut with 3 cups water. Grind the coconut again with 8 cups water and extract 8 cups of thin coconut milk.
5. In a cauldron, pour the jaggery syrup and add the pieces. When 1/4 of the syrup is absorbed, pour some ghee and stir continuously. When more than 1/2 the syrup is absorbed pour the second extract of coconut milk.
6. Add the sugar and stir till it thickens.
7. Add all the powders into the first extract of coconut milk; mix well. Pour this mixture into the jaggery mixture. Boil for some time and remove from heat.
2. Cut a plantain leaf the size of a handkerchief and warm it over the fire so that it becomes tender. Pour 1 tbsp of the batter onto the leaf and spread it evenly. Roll the leaf up, tie with a string and steam in a steamer for 3 minutes. When cooked, remove from the leaf and cut into small pieces. Repeat till all the batter is used up.
3. Boil the jaggery till it is of one-thread consistency.
4. Extract 3 cups of thick coconut milk by grinding the coconut with 3 cups water. Grind the coconut again with 8 cups water and extract 8 cups of thin coconut milk.
5. In a cauldron, pour the jaggery syrup and add the pieces. When 1/4 of the syrup is absorbed, pour some ghee and stir continuously. When more than 1/2 the syrup is absorbed pour the second extract of coconut milk.
6. Add the sugar and stir till it thickens.
7. Add all the powders into the first extract of coconut milk; mix well. Pour this mixture into the jaggery mixture. Boil for some time and remove from heat.
serving amount
serves: 6
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