Kalathappam

Ingredients:

Rice - 2 cup
Cardamom Seeds - 4 Nos.
Jaggery - 250 g
Ghee - 2 tbsp
Grated Coconut - 1 cup
Boiled Rice - 1 tbsp
Baking Soda - 1 pinch
Shallots - 5 Nos.

Instructions to prepare:

Soak the rice in water for 2 hours.
Then, grind the soaked rice, grated coconut, cardamom seeds, boiled rice and a pinch of salt together in a mixer grinder.
Melt the jaggery in a thick bottom pan by adding little amount of water. Keep it over a medium flame till it becomes a syrup. Remove from flame and sieve this syrup. Add this syrup to the ground mixture and mix it well. Add a pinch of baking soda, give a stri and set it aside for 30 minutes.
Heat ghee in a pressure cooker and saute chopped shallots under low flame.
In between, heat a bit larger wok and add the early prepared batter to it. Stir it slowly under low flame. Add this mixture to the pressure cooker immediately after the shallots become brownish. Close the pressure cooker and cook for 10 minutes under low flame without placing the cooker weight.
Remove from flame and transfer it to a plate. It will look like a cake.
Cut into pieces of desired size.


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