Ingredients

• 200g of Green Gram
• 100g of Dates
• Cardamom
• Cloves
• 150g of White Kekulu Rice (or Suwandel Rice)
• Coconut Water from 1 and a half King Coconuts (or regular Coconuts)
• 1 grated Coconut
• 200g of Jaggery
• 100g of Raisins
• 100g of Cashews
• Handful of Sookiri
• 50g of Sugar
• Half a cup of Kithul Treacle

Instructions

1. Wash 200g of Green Gram.
2. Wash 100g of Dates and remove the pits.
3. Let the Green Gram soak in Water for 12 hours.
4. After soaking, add the Green Gram into a pot of Water and bring to a boil.
5. When the Green Gram is half boiled, add some crushed Cardamom and Cloves.
6. Wash 150g of White Kekulu Rice.
7. Add the rice into a clay pot.
8. Add the Coconut Water from 1 and a half King Coconuts.
9. Cook the Rice over medium heat.
10. Cook the Green Gram until all of the Water has evaporated and you get a consistency where the Green Gram is not too firm and not too soft.
11. Grate 1 Coconut and add it into a bowl.
12. Add a small amount of Coconut Water.
13. Mix together and then squeeze the grated Coconut to produce thickened Coconut Milk.
14. Strain the Coconut Milk into a new bowl.
15. Add 200g of Jaggery that is cut into small pieces.
16. Mix thoroughly using your hands until all of the Jaggery is melted.
17. When the Rice is almost boiled, turn the heat down to low heat.
18. Add the Dates.
19. Add 100g of Raisins.
20. Add 100g of Cashews.
21. Add the boiled Green Gram.
22. Add the Coconut Milk with the Jaggery.
23. Mix thoroughly using a Coconut Ladle.
24. After cooking for a couple of minutes, add a handful of Sookiri.
25. Add 50g of Sugar.
26. Mix thoroughly.
27. Add 1 tbsp of Ghee.
28. Mix thoroughly.
29. Add half a cup of Kithul Treacle.
30. Mix thoroughly.
31. Cook for 10 more minutes.

Photos