- Rice flour: 2cup
- Grated coconut: 1cup
- Milk powder: 1/4cup
- Thick milk or evaporated milk: around 2cup
- Ghee or oil: 1/4cup (used ghee for better taste)
- Cardamom and cinnamon powder: 1/2tsp each
- Date jaggery: 1cup or as needed
- Chopped nuts: 1/4cup(optional, used for rich taste)
- Egg(beaten): 2
Heat jaggery and 1/4cup water in a bowl. Cook until form a syrup.
Heat 1tsp ghee in a pan, add coconut and fry until just golden. remove from pan and let it cool.
Now add rice flour, keep stirring and fry for 3-4 minutes. Place rice flour, milk powder, cardamom, cinnamon powder in a mixing bowl.
Add egg, milk, ghee and jaggery with flour mixture. Keep stir and mix well to make a smooth and thick batter. Add chopped nuts and coconut and mix well.
Grease a pudding or baking bowl or ovenproof bowl with ghee or oil. sprinkle 1tbsp grated coconut and sugar into the bowl(for dark base). Pour the mixture.
Bake into a preheated oven for 40-50 minutes.
cover the bowl with aluminum foil or with a lid.
Keep a pan with water for boiling. Stop the stove and Place the bowl into the boiling water. The boiling water should be up to ⅓rd of the bowl.
Cover the pan with a lid and turn on the stove and let it cook on low flame for 40-50 mins.(Check it with a tooth pick, insert the tooth pick in its center if it comes clean it means it’s cooked)
After 40 mins, carefully remove the bowl from water and let it cool.cut into pieces.