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  1. Rice flour                         : 2 cups
  2. Thin coconut milk          : 3 cups
  3. Thick coconut milk        : 2 cups
  4. Water                                : 2 cups
  5. Jaggery                             : 2 cups
  6. Ghee                                 :  1/2 cup.


  • Boil 2 cups of water and add the jaggery. Wait until the jaggery dissolves completely.
  • Filter the jaggery syrup for removing the dirt from the jaggery.
    Wait for the syrup completely cool down.
  • In a kadai /pan add the coconut milk and dilute the rice flour without any lumps.
  • In the mixture add the jaggery syrup, Mix everything without any lumps.
  • Keep the kadai on the stove while continue stirring it.
  • Once the mixture starts thickening Add the ghee a little at a time
  • Keep on stirring until the mixture thickens and the water evaporated completely. At this point we can see the oil oozes out from the mixture.
  • Take out the kadai from the stove.
  • Pour the mixture to a baking dish and level it properly
  • Preheat Oven and bake for 25 min.
  • cut and serve

*More taste if you bake in conventional oven by putting glowing coconut shells both on top and bottom of the vessel. It takes minimum 4 hours to get it ready if the right amount of heat is applied.

Courtesy: Mrs. Komalam Vijaykumar

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