This dish is usually prepared on auspicious days like ganesh chathurthi and varalakshmi viradham. Even though there are several ways of preparing this dish, I have found this method to be the easiest.
Preparation time : 10 minutes
Cooking time : 20 minutes
Ingredients :
1. Coarsly broken raw rice flour - 1 cup
2. Powdered jaggery - 3/4 cup
3. Ground cardamom powder 1/4 tsp
4. Ghee / Clarified butter - 1 tbsp
5. Water - about 3 cups
Method :
1. Place a thick bottomed vessel on the burner and heat about half a cup of water.
2. When water starts boling, add powdered jaggery and bring it to boil. Switch off the burner and pass the jaggery liquid through a sieve to filter the dust particles. Keep it aside.
3. Place a pan on medium flame and add ghee. When ghee is hot, add the coarsely broken rice flour and roast it for a while. When the mixture of ghee and flour start to give out their aroma, switch off the burner. Transfer into a plate and cool.
4. Boil about 21/2 cups of water in the same pan. When water starts to boil, slowly start adding the flour into water and keep stirring with a ladle while doing so.
5. Cover the pan with a lid and cook on low fire. Stir it once or twice to avoid the flour sticking to the bottom of the pan.
6. If required, 1/2 a cup of boiled water can be added to it. When fully cooked, it should be of Upma consistency.
7. Add the jaggery liquid and cardamom powder. Mix thoroughly and cook for about 2 to 3 minutes.
8. Remove from fire and transfer into a big plate and cool.
9. Take lemon sized portion of the dough in the palm of the hand and slightly press with folded fingers. The impression of the fingers should fall on the dough.
10. Repeat the same procedure with rest of the dough.
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