Tambittu Unde

Ingredients:
3 cups Boiled Rice / Kucchulakki
3.5 cups Jaggary / Bella
1.5 cups finely grated Coconut
1.5 tsp Sesame seeds
3/4  cup of Water

Recipe:
Wash boiled rice in water for about 2-3 mins and spread it in a tray for about 30 mins to dry.

Dry roast the boiled rice in 3-4 batches in medium high flame until it puffs as shown in the picture below.

Once it comes to room temperature, grind it into smooth powder as shown in the picture below.
Put sesame seeds in a pan and fry it for around 4-5 mins in medium flame until it starts spluttering. Add finely grated coconut and dry roast until it turns light golden in colour as shown in the picture below.

Put 3/4 cup of water and jaggary in a thick bottomed vessel and prepare the jaggary syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.)

Add fried coconut, sesame seeds and mix well.

Add powdered boiled rice and mix well.

Keep stirring this mixture for about 2-3 mins in low flame until it becomes a single mass in consistency as shown in the picture below.

Transfer it to a plate.

Apply little ghee to your palms and make small balls from the mixture. Once they are cooled room temperature store them in an airtight container. The above mentioned ingredients will server around 50 Tambittu Undes.

Hesaru Bele(Split Green Gram Seeds / Moong Dal) Payasa

Ingredients:
2 cups Split Green Gram seeds / Moong Dal / Hesaru Bele
3 cups fresh thick Coconut Milk
3 - 3.5 cups Jaggary
3 - 4 Cardamoms / Elakki

Recipe:
Dry roast the green gram seeds in a pan/microwave until it turns golden in colour and gives nice aroma.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 5 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk.

Put the fried green gram seeds in a pressure cooker. Add around 4-5 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.) Once the pressure goes off, add jaggary and bring it to boil. Keep the Payasa in low flame until all the jaggary melt.

Add thick coconut milk and bring it to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Serve hot or cold. The above mentioned ingredients will serve 12-15 cups of Payasa.