BM #63 Day 9 -
The letter I took me by surprise. Both my friend and I came up with nothing. Luckily a chanced search led me to this delightful recipe. It is easy and quick to make and somehow struck to me as a good choice for Naivedyam.
As a recap, here is what I have posted in this A-Z of Maharashtrian Cuisine so far..
Recipe Source here
Idli Rava 1/2 cup
Ghee 1 Tbsp
Coconut, grated 1/4 cup
Jaggery, grated 1/2 cup
Water 1 cup
Almonds, crushed 2 Tbsp
Cardamom Powder 1/2 tsp
Method Of Preparation -
Melt the jaggery in about 3 Tbsp of water and strain it of any impurities. Set aside.
In a heated non stick pan, add ghee and roast the idli rava until it turns a shade of pink.
In a separate pan, boil a cup of water.
Pour the cup of boiling water into the roasted idli rava. Mix well so that there are no lumps. Lower the heat, cover and let it cook for a couple of minutes.
Add in the coconut, almond, cardamom powder and the melted jaggery. Mix well until there are no lumps.
Cover and let it cook for 3-4 minutes.
Remove on to a greased plate or a parchment lined tray.
Pat it evenly. Sprinkle grated coconut, slice into desired shape and enjoy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 15 min
Makes 25 1 inch cakes