A delicacy from God’s Own Country, this is a dessert that is made with milk and rice adai, topped with some buttered dry fruits.
2/3 cups adai
4 cups milk
1 cup sugar
1/4 teaspoon cardamom powder
1 cup raw rice
A pinch of Salt
1 tsp ghee
- Soak the rice in water for 2-3 hours.
- Drain the water and spread the rice on a newspaper so that the moisture evaporates.
- Once dry, grind to a fine powder.
- Then, add water little by little to form a thick paste.
- Add a pinch of salt and ghee and mix well.
- Wilt the banana leaf by holding over the flame.
- Grease the leaf pieces with some ghee or oil. Pour a spoonful of the batter on one end of the leaf.
- Take the leaf on the palm of your hand and swiftly move your hand, so that the batter slides and spreads all over the leaf.
- Carefully roll the leaf and place on a steamer.
- Continue the process till the batter is over.
- Steam these rolls for approximately 5 minutes or until cooked.
- Remove the leaf and cut the ada into small pieces. Set aside.
- Soak the adai pieces in hot water and keep aside for 30 minutes.
- Drain and rinse with cold water a couple of times to remove the starch.
- In a pan, lightly roast the pieces.
- Pour the boiled milk into it.
- Cook on low flame, stirring continuously, till the mixture thickens.
- Add sugar and mix well.
- Simmer for another 5 minutes.
- Add cardamom powder and mix well.
- Serve warm.