Ingredients:
Rice rawa: 1 cup
Fresh coconut: 1 cup grated
Jaggery: ½ cup
Cardamom: 1 tsp
Ghee: 1 tsp
Salt: to taste
Ripe Jackfruit: 1 cup
METHOD
To make the jackfruit paste, take a mixing jar and add to it coconut, jaggery, cardamom powder and jackfruit pieces. Use little water to make a fine paste.
Transfer the paste to a mixing bowl. Add the rice rawa to it, along with a pinch of salt. Mix the components well. Let the rice batter sit for about 20-25 minutes to allow the rawa to soak up the jackfruit paste well.
The consistency of this better is supposed to be slightly thicker than the regular idli batter. As the final product will also be denser than regular idlis.
Grease the idli moulds with ghee, and keep the idli steamer to boil. Add a scoop of the jackfruit batter in it. Steam the idlis for about 15 minutes or so. Prick a toothpick into one of the idlis to check if it is cooked. If the toothpick comes out clean, it means the idlis are cooked.
Remove the idlis and serve these sweet idlis hot.
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