Mani (Sweet dish made from Rice, Coconut Milk & Jaggery)
½ Kg Raw Rice/Basmati Rice (soaked in water for 2 hours)
1 Coconut (Milk) – taken the traditional way- by grinding the scraped coconut with water and squeezed out the coconut milk. You can also use Maggi or Nestle Coconut Milk Powder. Should have around 1.5 litres of Milk.
Ghee or Clarified Butter
Some pieces of Cashewnuts
Some sliced almonds
400 grams Jaggery (scraped)
Salt (1.5 tsp New Zealand- not so salty)
1 tsp Cardamon Powder
Grind the rice with coconut milk and mix the remaining coconut milk, Jaggery, Salt. Keep a vessel on fire, add 3 tablespoons of ghee and pour the mixture in this. Bring to boil, keeping stirring all the time. When it thickens add more ghee and continue stirring. This will take between 30 to 45 minutes. If it starts sticking to the bottom of the vessel add more ghee. When it becomes nice and sticky add the other ingredients – raisins, cashewnuts, almonds & cardamom powder. When the mixture starts leaving the sides of the vessel and the ladle, pour the mixture into trays (previously greased with ghee) and flatter with butter knife. Pour little ghee on top and flatten it. A
Allow it to cool completely and then cut it into diamond shapes and then place it in refrigerator for an hour and serve.
Enjoy this traditional Mangalorean Sweet!!