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1 cup -
flour (as per note).
1 tbsp - ghee.
1 tbsp - sugar.
1 cup - soft
grated or crushed.
4 cups - fresh
grated without brown skin (for
as per note).
1/2 tsp -
1/2 tsp- cumin powder.
leaf squares (approx. 6-7 inches).
How to Make Prathamams
Make a thick batter of rice flour, water and 1/2 tbsp melted ghee.
Batter should coat back of spoon when poured.
Warm leaf a bit over fire, spread a ladleful batter over it.
Leave a side margin to avoid over running.
Roll and secure with twine, if required.
Place rolls in a perforated compartment of a steamer.
Pour water to boil in the lower compartment, fix shut.
Put on fire, allow to cook for 10-12 mins.
Remove from fire, cool and untie.
Peel and cut into small pieces.
Dissolve 1/2 cup water and jaggery, strain into deep vessel.
Boil mixture to one thread consistency.
Add pieces of rice batter and rich coconut milk.
Cook and simmer till reduced to 3/4 in volume. Add medium coconut milk, stir.
Add sugar, stir to dissolve, allow to boil.
Simmer and cook, stirring frequently till thickened.
Dissolve cumin, cardamom, ginger powders in 1/2 cup thin milk.
Add to mixture, allow to simmer, till thickened. If too thick, one may add some thin milk, and bring to a boil.
Check sweetness, every time coconut milk is added, and adjust sugar if required.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.