INGREDIENTS
For rice flour
1 cup rice
For gravy
1 cup milk
¾ cup Powdered Jaggery
½ Tsp Cardamom Powder
2 tbsp sesame seeds
2 tbsp freshly grated coconut.
1 tsp Ghee
INSTRUCTIONS
One to three days before: Wash rice for 1-2 hours. Then drain water, and spread on a towel to dry. Dry for 1-2 hours depending on the heat in your area. Do not let it dry completely. Rice shouldn't have any dripping water. You should feel slight moisture. This time is perfect to grind.
Grind rice to flour. Do not store in an air tight container. For best results, take a wide baking dish, or plate, spread flour and loosely cover. If stored in a tight container, since it has moisture, the fungus will develop in 1-2 days.
On the day of Ganesh Chaturthi:
For rice balls
Take 1 cup of water. Boil in a pot. When boiling, simmer and slowly add rice flour. Make sure of no lumps. Stir and boil for 5-8 minutes with lid closed. When flour absorbs 80% of water, close lid and turn off the stove. Let it cool.
When cooled, take a small-sized dough. Roll into a ball. Dip fingers in ghee if the dough is sticking. Keep aside.
Roast sesame seeds and grind to a powder
For gravy
Add milk to a pot. Heat to medium. Add jaggery, ghee and mix well.
Then add the dough balls to the gravy and cook for 5 - 8 minutes.
Reduce the flame, cover and cook for 2 minutes. Add freshly roasted sesame powder, coconut, cardamom. Switch off the flame and set aside for 5 minutes.
Serve hot.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
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