Floating rice balls - suthriyaa
by Antony Innocent
Added to 1 cookbook
This recipe has been viewed 1232 times
This dish can also be refrigerated and served cold as a dessert.
put the rice balls into the jaggery solution only after it starts boiling or else the rice balls would dissolve.
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Floating rice balls - suthriyaa recipe - How to make Floating rice balls - suthriyaa
Cooking Time: Total Time:
100 grams Rice Flour
100 grams Gur (Jaggery)
50 grams Chana Dal
2 tbsp Ghee
1 tsp Saunf - roasted and powdered
1" Stick Cinnamon
2 tbsp Cashews
2 tbsp Grated Coconut
A pinch of Salt
- Pressure cook chana dal till they are almost done. keep aside.
- Meanwhile have the jaggery dissolved in 2 cups of water.
- Fry the rice flour for a minute.
- Make a thin batter of the rice flour using enough water. you can add a pinch of salt to it.
- Cook the batter in a kadai till it becomes thick and resembles a dough.
- Take some dough (say a lemon size ball) and keep it separate.
- Knead the remaining dough well and make small balls out of it. it can be in the size of small marbles.
- Now in a big vessel heat ghee and fry the cashews and keep it separate.
- In the same ghee, fry the clove and cinnamon.
- When they plutter, add the jaggery solution, boiled dal and allow it to boil.
- When the liquid is boiling add the rice flour balls to it in batches.
- When the balls are almost cooked, dissolve the lemon size rice flour dough in little water and add the paste to the boiling dish.
- Now add the saunf powder, cashews and the grated coconut.
- Serve hot.
This recipe was contributed by Antony Innocent on 21 Apr 2008
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