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Ingredients for the Rice Wrapper:
2 cups raw rice
3 cups hot water
1 cup warm milk
1/4 teaspoon salt
Soak the rice in 3 cups of hot water for about 30 minutes. Blend into a fine batter. Once blended, stir in the milk, oil and salt to make a thin batter.
Pour the batter into a heavy bottomed sauce pan and turn on heat to medium. Stir continuously until the batter becomes thick and leaves the sides of the pan. The process takes between 15 to 20 minutes for the batter to getting into a dough like mixture.
It is very important not to let go of the mixture even for a second without stirring, as it will form lumps. To make a smooth wrapper we need to have a dough without any lumps.
Test for doneness: Hold the latter with the cooked batter and it should not fall off. This means the dough for the wrapper is ready.
Turn of heat and transfer the rice dough into another container. Cover with a wet muslin cloth and keep warm.
Ingredients for the Thengai Poornam:
1 1/2 cups freshly grated coconut
1/2 cup powdered jaggery
1/4 teaspoon freshly pounded cardamom powder
1/4 cup water
In a heavy bottomed sauce pan; combine all the ingredients on high heat until the jaggery is dissolved completely. Turn the heat to medium and keep stiring until the mixture thickens and the water begins to evaporate. It takes about 7-10 minutes for the water to evaporate. Towards the end you will notice the mixtures comes together, with all the water evaporated. The coconut filling will now look like sticky mixture.
At this stage, turn off the heat and transfer the mixture to another bowl to cool. Once cool divide the mixture into 10-15 equal portions. This will be the sweet filling for the rice wrapper.
Take a lemon size portion of the dough, make into a ball and press the dough in the palm of your hands to make a flat dough, cup your palms a bit so it forms a depression in the center. Place the jaggery filling in the center and bring the edges of the dough together to the center with a pointed top as shown in the image above. Continue the similar process with the remaining portions of the dough and coconut filling
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