UKKHELPIDI [ TRADITIONAL]

INGREDIENTS:-

1. Rice flour           1 cup OR
2. Rice                    1 cup
3. Jaggery               1 cup
4. Roasted gram     3 tbsp
5. Sesame seeds     1 tbsp
6. Coconut              1/2 cup+1/2 cup
7. Coconut oil         1 cup
8. Water                  8 cups

METHOD:-

FOR RICE METHOD:-

• Wash rice and soak for 2 hours, grind to a smooth paste. 
• Soak jaggery in a cup of water, filter by a strainer and add to rice paste.
• Add remaining water and stir well and pour in a pressure pan or in a heavy-bottemed vessel.

FOR RICE FLOUR METHOD:-

• Soak jaggery in 4 cups of water, filter by a strainer. Cut 1/2 coconut into small pieces.
• In a mixy grind rice flour, 4 cups water, and grated 1/2 cup coconut for a minute.
• Mix jaggery and rice flour in a pressure pan or in a heavy-bottemed vessel.
• Cook on a slow heat, stirring continously until it thickens.
• Stir well, without leaving hands for sometimes.
• Add little oil when it looks crumbled, mix and add cut coconut pieces.
• Add roasted gram, sesame seeds and fry turning the dough each minute.
• It takes time to turn to granual, add oil in between.
• Finally add oil completely and make them to roast until the oil separates from rice mix.
• Serve hot or cold, can be kept outside for a week or more.
• This sweet is traditional recipe, my Grandma used to do she in happy mood.