Name: Halittu Payasa recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 6
Ingredients: 1 cup Rice flour; 2 cup jaggery powder or 5 cubes of jaggery; 3 cup grated coconut; 1 tea spoon cardamom powder; 1/4 tea spoon salt; 2 tea spoon coconut oil; Water 4 cup for batter; 1 1/4 ltr water for coconut milk; Few cashwe nut and raisins; 1 tea spoon ghee for frying cashwe nut

Ingredients Serving: 6

1 cup Rice flour
2 cup jaggery powder or 5 cubes of jaggery
3 cup grated coconut
1 tea spoon cardamom powder
1/4 tea spoon salt
2 tea spoon coconut oil
Water 4 cup for batter
1 1/4 ltr water for coconut milk
Few cashwe nut and raisins
1 tea spoon ghee for frying cashwe nut

Instructions

Take a big thick bottom frying pan. Pour a cup of rice flour in it.
Add salt and sufficient amount of water. The consistency of the batter should be like that of neeru dosa or milk. Add coconut oil. Keep stirring in a flat spatula with medium heat.
Making sure that it doesn't stick to the bottom of the pan. Don't leave the stirring, if you leave the stirring it will causes to lumps.
Stir the batter continuously until it becomes solid. Pour this dough to a plate. Let it be cool 3-4 minutes.
Take some dough and do round or oval shaped balls. Let it be boil in idly streamer for 20 minutes by closing the lid.
Open the lid and check whether it is done or not. If it is done it should be shiny.
In the meanwhile, grind the grated coconut by adding little amount of water. Squeeze the ground coconut, by placing a clean cotton cloth. Keep this thick milk aside.
After this again add 5 cups of water to the squeezed coconut and mix well, again squeeze it and pour into a vessel.
Now add jaggery into watery coconut milk and bring it to boil.
Now take the hot rice balls and press it one by one in kharakaddi maker just like noodles.
Add pressed rice noodles into boiling coconut milk and cook it in medium heat. Slowly stir and cook at least 10 minutes.
Once it is boiling finely, add thick coconut milk already you kept aside. Bring it to boil.
When the bubble starts to come switch off the flame.
Garnish with cardamom powder, raisins and fried cashwe nut. Serve either in medium heat or cool.

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