Malabar Rasagulla (Coconut Milk Etamutta)

Ingredients

• • Rice flour - 1 cup
• • Water - 1 cup
• • Salt - a pinch
• • Oil - a little
• • Coconut milk - 1 cup
• • Sugar - as required
• • Cardamom powder - 1 teaspoon
• • Ghee - 2 tablespoons
• • Onions (julienned) - 1 tablespoon
• • Cashew nuts (chopped) - 1 tablespoon
• • Raisins - 1 tablespoon

Method

• 1. Bring 1 cup water to a boil. Add salt and oil.
• 2. Add flour. Mix well until the dough is slightly cooked.
• 3. Cover and set aside until it cools down a little.
• 4. While the mixture is still warm, knead to a soft dough. Roll dough into equal sized balls.
• 5. Bring some water to a boil. Add rice balls. Remove rice balls after cooked and they become elastic. Keep aside.
• 6. In another sauce pan, add coconut milk, sugar and cardamon powder. Mix until sugar has dissolved.
• 7. Add cooked rice balls. Boil until the mixture reduces. Keep aside.
• 8. In a frying pan. Add ghee, and onions. Cook until onions are brown. Keep aside.
• 9. Add more ghee into frying pan. Add cashew nuts and raisin. Fry until cashew nuts brown and raisins puff up.
• 10. Add fried onion, cashews and raisins to the rice balls and serve.