(a semi-liquid highly nutritious dessert)
4 coconuts, grated
200 gms of raw rice (soak overnight)
1kg coconut jaggery
1/4 kg channa dal (Soak overnight)
1 tbsp sugar
salt to taste
Boil the channa dal well and keep aside. Grind grated coconut
coarsely and extract about 20 to 25 cups (about 21/2 litres)
of thick and thin coconut juice altogether. Grind rice and
blend it well with the coconut juice and set on the fire.
Stiring continuously, cook the rice and coconut mixture
on slow fire till the mixture bubbles well. Then add jaggery.
As the mixture begins to thicken add sugar and salt. Keep
for five minutes. Remove from the fire and cool. Serve in
bowls (traditionally in saucers).