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5 from 2 votes
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  • Raw Rice 1/4 cup
  • Jaggery 1/4 cup
  • Water 3 tbsp
  • Pottukadalai 1 tbsp
  • Coconut 1 tbsp
  • Ghee 1/2 tsp
  • Cardamom powder 1/8 tsp


Roast and pulse rice

  • Add rice and turn on the stove on medium flame
  • Even roast till rice turn golden brown. Turn off the stove and cool
  • Pulse into course rice grits and transfer
  • Furthermore add roasted chana dal and mix well

Jaggery water

  • Add jaggery and water and melt in microwave or stovetop
  • In a separate pan add ghee and turn on stove to medium flame. When ghee is hot add coconut
  • Saute coconut till moisture evaporates and coconut start to change color
  • Filter and add jaggery syrup, cardamom powder, bring to boil
  • When jaggery syrup boils well and thickens, start checking the jaggery syrup

Check Jaggery syrup

  • When jaggery syrup boils well, start checking jaggery syrup
  • Take a little jaggery syrup in a water
  • The first stage - immerse in the water
  • The second stage - syrups stays in water but we can't roll it
  • The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it)
  • The fourth stage- syrup stays in the water and you can combine it into a ball (it turns firm in few seconds). That's is the consistency we are looking for. Avoid hard/ stone consistency


  • Add rice grits and roasted chana dal and turn off the stove
  • Move the pan aside and mix well
  • Transfer to another vessel and let it cool completely
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