Yield: Enough mixture for a 12 inch steel plate
- 150gms raw rice (Surai as it’s called in Konkani, I use small grained Kolam rice in Mumbai)
- 150gms (or 1 packed cup or 1 vole) grated coconut (to extract coconut milk/roce) – yields about 1 1/2- 2cups of thick milk
- 3 pods if cardamom (remove the seeds & powder them)
- 150gms jaggery (pound it a little to remove lumps if any)
- 1 tsp indhache peet (optional) – see note below
- 1-2 tsp raisins – washed & dried
- 1/2 cup of cashewnuts (halved) – washed & dried – If you can get tender cashewnuts (pokan), its even better
- Ghee for greasing the pan & plate
1. Soak the rice for an hour
2. Grind the grated coconut with a little warm water (about 2tbsp) to a coarse paste and then put this mixture into a muslin cloth (or bairas cloth) and squeeze to extract the thick milk. Keep it aside. Add some more water into the cloth & extract another cup of thin milk. (You will require approximately 6 cups of liquid in total)
3. Grind the rice to a fine paste with a cup of thick milk. Mix this paste along with the remaining liquid, cardamom powder, Indache Peet (optional) & jaggery to make a thin batter.
4. Grease a thick bottomed deep pan with ghee and pour the batter into it. Toss in the cashewnuts (if they are regular ones & not pokan). Set the pan on medium flame and keep stirring continuously until the batter thickens (and looks a little transparent) and leaves the sides of the pan – this takes about 20-25minutes. When the thickening of the batter takes place it may become tough & tiring for you to stir, so it’s a good idea to get someone reliable to help you switch places as you should not stop the task of stirring even for a minute.
5. Pour the mixture into well buttered plates (steel plates with tall edges – Boshi or Peer as they are called in Konkani) and using a little ghee to your fingers quickly spread the mixture to the entire plate flattening the surface to make it smooth. If you cannot handle the heat, you can smear some ghee to the back of a large spoon/ladle to do the same.
6. Allow the mixture to cool & set in the plates. Decorate with raisins, cut into diamond shapes,and serve
Note on Indhache Peet: Well readers, i’m not sure what the exact name of Indache Peet is in English, but its very similar to arrowroot powder but is a little dull (offwhite) in colour compared to arrowroot powder. Commonly used in Mangalorean households to treat stomach upsets. The flour is obtained from the root of the tree (Indhaso rook) and is quite expensive and a rare commodity today)