Kakambi with Instant Rasvado.. Rasvado ..version 2
- Raw Rice..1/2 cup
- Grated Coconut..1/2 cup
- Jaggery..2 lemon size powdered .
- Cardamon powder..1/2 tsp
Wash n Soak raw rice for about 1/2 an hour .Then grind it smoothly with grated coconut to a fine paste .. dilute it with enough water .
In a thick kadai add the ground diluted paste, powdered jaggery n boil well stirring continuously . Switch off and add the cardamom powder .
- Rice flour... 1 cup
- Grated coconut ..1 cup
- Cumin seeds/ Black sesame seeds .. 1 tsp
- Salt to taste .
- Oil for deep frying
Grind grated coconut to a fine paste n extract the milk , dilute it with adding enough water .
Boil this diluted coconut milk along with salt ,add rice flour n switch off the gas , cover this with a lid n let it settle for few minutes. then add the cumin or black sesame seeds . Knead well the dough n make small balls n make small vodos with your finger's on greased plantain leaf or plastic sheet .
Deep fry till crisp
Rasvado is eaten with Kakambi ..an age old traditional GSB sweet .