These days, I find myself thinking of Mae and all the special sweets she would make for us kids who had just arrived from the big city of Bombay. Godshe was one of these sweets – yum. For so long, I’ve been wanting to find a recipe so I could make it for my own little grandchildren and here it is now, thanks to GoanFoodRecipes.com.
I cannot find jaggery easily where I live now therefore, I resort to a combination of brown sugar and molasses.
1 cup rice
1/4 cup moong dal
thick and thin milk of one coconut (I use 1 can of milk – separate it into two and thin one portion down)
1/2 cup brown sugar 1/4 cup molasses
pinch of salt
Soak the rice and dal overnight and then cook it in the thin coconut milk. Cook and stir occasionally until it is soft – use low flame.
Once rice and dal are a soft consistency, add the sugar and molasses, keep stirring until the mixture thickens and then add the thick coconut milk. Stir, stir and add a pinch of salt taking care not to let it stick to bottom of pot. When the mixture thickens enough to look like it could set, pour it into a pie plate and let set so you can cut it into soft wedges. Some people like it warm like a pudding.
Del Lobo 