Rice Pudding - Manni

Course : Curry
Serves: 8
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1 cup raw rice
1 cup scraped coconut
1 1/2 cups scraped jaggery
4 medium cardamoms
1 teaspoon salt -- to taste
2 teaspoons ghee

Preparation / Directions:

Soak the rice for 1/2 an hour. Grind together coconut and rice to a fine paste. Remove, add 6 cups of water and mix well. Add jaggery, cardamoms, salt and ghee. Place the mixture on the fire and keep on stirring for 1 hour until it becomes thick. Then pour on a greased plate and allow to cool. Cut into diamond-shaped pieces and serve. Note: This can be stored in the refrigerator for 3 to 4 days.

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