Heat the ground paste in a heavy bottomed pan; keep the flame low and stir continuously.
The paste flour will slowly thicken and will become like a chapatti dough. This is the correct consistency.
Now switch off the flame.
Make tiny berry-sized balls out of the rice dough.
You can make about 35-40 balls with 1 cup of rice.
Heat 2 cups of water in a heavy bottomed pan; add the rice balls and allow it to cook completely.
Add milk if the water reduces.
Add the remaining milk, coconut milk and add sugar.
When the mixture starts to boil, add cardamom powder and remove from flame.
You can add jaggery instead of sugar.
Garnish with saffron.
Recipe courtesy: Subbalakshmi Renganathan
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.