SHEENAKKU & COCONUT FLAKES
Ingredients:
250 gm rice flour (sieved twice)
500 gm jaggery
½ (half) tea cup coconut water
1 tsp mixed spices powdered (nutmeg, cinnamon, & cardamom in equal quantities)
Freshly scraped coconut flakes and a pinch of salt
Method:
Mix the flour in the coconut water, kneading it well. Let it stand for about 4 (four) hours. Mix the jiggery in half a cup of water and cook till it turns into a thick syrup. Let it cool. Add the syrup to the flour and mixed spices kneading it well. The mix should be semi thick now (similar to a hopper dough mix). Pour into small porcelain coffee cups and steam for 20-30 minutes till done. Serve with a sprinkling of scraped coconut on top.
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