Karadaiyan nombu - Sweet adai

Ingredients

2 cups raw rice

2 cups Jaggery

4 cups water

2 tsp chopped coconut

2 tsp boiled karamani ( black eyed bean - soaked in water over  night & pressure cooked)

2 tbsp chopped jack fruit (optional)

¼ tsp cardamom powder

Method for rice flour

Wash and soak raw rice for 2 hours.

Drain the water, spread it on a cloth for 1 or 2 hours.

Dry it in the shade ( don’t dry in sun light) grind it to a fine powder.

Sieve it and dry roast the flour till light brown color.

Now rice flour is ready.

(Store it in an air tight container and use whenever you want)

Method  for Sweet Adai

In a pan boil 2 cups of water, add jaggery, melt and filter it.

Add coconut, karamani and jack fruit to the jaggery water.

When it starts boiling, reduce the flame, add rice flour slowly and mix it well.

When it cools mix it well again and make small balls out of it and flatten it. 

Steam the sweet adais in idly cooker for 10 minutes and cook on low flame for 5 minutes.

Serve hot with butter.