Rice Rawa 1 1/2 cups
Scraped Coconut 3/4 cup
Salt to taste
Oil 1 tbsp
Ghee 1 tsp
Method of preparation:
Coarsely grind plain sona masoori rice in a spice blender to get rice rawa.
Bring to boil 3 cups of water in a sauce pan.
Add oil, salt and rice rawa to the above pan and stir.
Cook covered on low – medium flame until the rawa is completely cooked without any moisture.
In a mixing bowl, mix lightly hot cooked rice rawa, scraped coconut with a tsp of ghee.
While the cooked rawa is still warm, take a scoop of the above mixture and roll it into medium sized balls.
Repeat the same until all the rawa is finished.
Serve coconut rice balls with coconut chutney or ginger pickle and mango pickle.
Notes: Make sure rice rawa is thoroughly cooked before adding coconut.