Posted on November 24, 2008 1:29 PM
- 2 Cup Pishori Rice
- 2 Cup Coconut Milk
- ¾ Cup Sugar
|
|
- Seeds of 2 elaichi/cardamom crushed
- 1 Tsp. Yeast
- 1 Tbs. Oil/Ghee melted
|
-
Wash and soak rice overnight.
-
Pour out the water the following morning.
-
Grind the rice together with coconut milk in a blender. Make sure that you do not make the
rice too fine.
-
During the grinding process add elaichi, sugar and yeast.
-
Pour in a sufuria and keep aside for a while until it rises.
-
In another sufuria, heat oil/ghee, pour the mixture into it, and cover with lid.
-
Place this sufuria on a jiko which has very little charcoal and put some fired charcoal on the
lid.
-
Cook like cake until it has turned golden brown. You will have to check this from time to time
by inserting a wooden skewer to see if it has cooked.
-
Alternatively, the mixture can be cooked in a Pizza Maker. However, the taste would not be the
same as cooked on a jiko. You may also bake the mixture in an oven at
100°C.
-
Remove the Mkate Sania from the sufuria when it is completely cold.
Currently rated 2.7 by 3 people
- Currently 2.666667/5 Stars.
- 1
- 2
- 3
- 4
- 5