|This article does not cite any references or sources. (February 2008)|
|Place of origin||India|
|Region or state||Delta Region of Coastal Andhra|
|Main ingredients||Rice flour, milk|
- 4 cups milk (whole or 2%)
- 1 cup rice flour/biyappu pindi
- 1-½ cup sugar
- ½ cup grated coconut/kobbari, fresh or frozen
- 4 tbsp sesame seeds/nuvvulu/til, toasted and crushed
- 1 tsp cardamom powder/elaichi powder few strands of saffron/kumkuma puvvu
- 2 tbsp crushed nuts like cashew,almonds and pistachios
- 1 tbsp clarified butter/ghee/neyi
- 2 cups water
Boil water in a big, deep vessel/saucepan. Add ghee to it and stir in sifted rice flour.
Stir in with a wooden spoon and see that there are no lumps formed. Once all the rice flour is mixed well with water switch off the gas. Cover and let it cook.
Knead the dough while it is still hot, wet your hands with water and divide the dough into small 2 inch balls and later shape into long strings.
Keep aside and let it dry for 10–15 minutes.
Meanwhile boil four cups of milk, once it comes to a full boil add sugar, cardamom powder, saffron and let all the flavor blend well on medium heat for about 10 minutes.
Add the prepared rice strings and let it boil for another 7–10 minutes.
Add grated coconut, crushed nuts and crushed sesame seeds for garnishing
This tastes good hot or cold.
- The more thick you make rice dough strings the better. It will maintain its shape in the milk sauce/pudding, else it will end up being brittle, broken or melted.
- You can make the strings with chakli press but be careful that the strings might melt down in the milk sauce/pudding.
- Don't boil the milk pudding/sauce for more than 10 minutes.
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