Soak the rice for 1 hour. Grind it for a few seconds and then add mango pieces and grated coconut to the rice and grind it again into a fine paste. Take a pan. Put 1 cup water and jaggery and heat it until it becomes a thick syrup.
To that syrup, add the ground paste.
Heat it and while heating add ghee; stir until the mixture leaves the sides of the pan and comes together.
Then to that mixture add cardamom powder and chopped cashew nut.
Grease a plate with ghee and pour the mixture into it.
While the mixture is hot, mark it into pieces and when it cools down cut the marked pieces and serve
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