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1
Soak raw rice in water for 8 hours.
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2
Grate coconut.
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3
Finely blend it in a mixer with 1 cup of water.
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4
Sieve it.
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5
Your thick coconut milk is ready.
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6
Keep aside.
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7
Repeat the same procedure to get 3 more cups of diluted coconut milk.
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8
Finely blend the soaked rice with the thick coconut milk.
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9
Add 1 1/2 cups of sugar.
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10
Blend again till the rice batter is finely done.
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11
Add the remaining sugar, egg and 2 cups of diluted milk.
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12
Blend again.
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13
Pour the batter in a vessel.
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14
The rice batter must be free-flowing in consistency.
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15
If it is not, add a third cup of diluted milk.
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16
Mix well.
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17
Heat a large stainless steel vessel.
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18
Add 2 cups of water.
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19
Place a smaller vessel inside this larger vessel with a little water and cover the larger one with a lid.
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20
Grease 2 or 3 round elevated stainless steel plates with ghee.
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21
When the water in the vessel heats up, place the greased plate over the smaller vessel.
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22
Pour the rice batter to the needed level.
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23
Close with a lid.
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24
Adjust the stove on low-medium heat.
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25
After 10 minutes, the mixture will coagulate.
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26
Sprinkle few cumin seeds over it.
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27
To check the cooked pudding, poke it with the tip of a spoon.
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28
If the mixture doesn't stick to the spoon, the pudding is done.
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29
Remove the plate.
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30
Allow it to cool.
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31
Cut into desired shapes.
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32
Repeat the process using other plates.
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33
Note: Avoid over-heating of pudding.
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34
To attract little kids to this pudding, roast few cashewnuts in ghee.
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35
Garnish the plain pudding with these.
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36
Spill few drops of melted chocolate over it.
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37
Dig in!
