Make a thick batter of rice flour, water and 1/2 tbsp. melted ghee.
Batter should coat back of spoon when poured.
Warm leaf a bit over fire, spread a ladleful batter over it.
Leave a side margin to avoid over running.
Roll and secure with twine, if required.
Place rolls in a perforated compartment of a steamer.
Pour water to boil in the lower compartment, fix shut.
Put on fire, allow to cook for 10-12 minutes.
Remove from fire, cool and untie.
Peel and cut into small pieces.
Dissolve 1/2 cup water and jaggery, strain into deep vessel.
Boil mixture to one thread consistency.
Add pieces of rice batter and rich coconut milk.
Cook and simmer till reduced to 3/4 in volume.
Add medium coconut milk, stir.
Add sugar, stir to dissolve, allow to boil.
Simmer and cook, stirring frequently till thickened.
Dissolve cumin, cardamom, ginger powders in 1/2 cup thin milk.
Add to mixture, allow to simmer, till thickened.
If too thick, one may add some thin milk, and bring to a boil.
Check sweetness, everytime coconut milk is added, and adjust sugar if required.
Making time: 1 hour Makes: 10-12 servings Shelflife: 1 day
1. Rice flour: To make excellent prathamam, wash, soak
rice for 10 minutes, drain, and spread over a clean
cloth to dry for 1 hour. Grind to a fine powder in a
mill or grinder, sieve and use for prathamams.
2. Coconut milk: Of different grades.
Soak 4 cups scrapped coconut (do not use the brown
skin), in 2 cups boiling hot water, keep aside,
covered, for 2-3 hours.
Strain, but save water. Grind coconut to a very fine
paste, add back drained water and blend again till a
milky texture is got. Drain and keep this milk aside.
This is the rich coconut milk or 1st milk.
Grind the residual coconut again with 3 cups warm
water, drain, and keep milk aside. This is the medium
or coconut milk or 2nd milk.
Add 2 cups warm water to the residual coconut, grind
again and strain milk. Now the residue does not have
much strength. This extract is the thin coconut milk or
The above procedure will produce a total of
approximately 7 cups of coconut milk, of three
different grades. If differently graded milk is not
asked for in recipe, one may combine all the three
extracts and get just one medium consistency coconut
Refrigerated it will last for 2 days, or freeze into
cubes and store in freezer bags, using as required.
Ingredients: 1 cup rice flour (as per note)
1 tbsp. ghee
1 tbsp. sugar
1 cup soft jaggery grated or crushed
4 cups fresh coconut grated without brown skin (for
coconut milk as per note)
1/2 tsp. ginger powder
1/2 tsp. cumin powder
1/2 tsp. cardamom powder
Banana leaf squares (approx. 6-7 inches)