Vishukatta/ Rice and coconut milk cake
Delicious cooked rice cakes with coconut milk and cumin served with sweet jaggery water. Traditional breakfast on Vishu Festival day.
Servings: 2 serving
Calories: 389kcal
Ingredients
- ⅓ cup raw red rice Unalakari
- ¾ cup thick coconut milk
- 2 cups water
- ½ teaspoon cumin seeds
- ¼ teaspoon salt you can skip this if you want to make it more authentic
- Ghee for greasing the plate
For Sarkara Pani
- ¼ cup jaggery
- ⅛ cup water
- ½ teaspoon ground ginger
Instructions
- In a saucepot add ¼ cup coconut milk and 2 cup water (this is randam pal)
- and bring it to boil.
- Once it is boiled add washed drained rice and cook until the water completely evaporates
- To this add thick coconut milk and continue cook
- and until rice becomes thick add cumin seeds and salt if you adding.
- Grease a small plate or pie pan with ghee and transfer the cooked rice and spread it evenly.
- When it cools down cut it into pieces and enjoy with jaggery water.
- In a small sauce pot add jaggery and water melt first and strain the impurities. Then bring boil again and add ground ginger powder.
Nutrition
Calories: 389kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 16g | Sodium: 317mg | Potassium: 238mg | Fiber: 1g | Sugar: 25g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 4mg
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