Coconut & Jaggery (molasses) Ada

A sweet either eaten as a snack or as a dessert with coconut milk and molasses sauce. It is cardamom flavoured grated coconut stuffed in a rice dough, wrapped in banana leaves and steamed.

No of portions : 4

Ingredients                              
1. Rice flour                            
2. Water                                 
3. Oil                                        
4. Salt                                    
5. Grated coconut                   

6. Molasses         
7. 1st  extract of coconut milk 

Qty

175 gm

 175 ml

5 gm 

 to taste

300gm 

as required

100 ml

 Method:

1.    Boil the water, lower the flame and add oil, salt and the rice flour. Knead them to a fine paste without forming lumps. Divide it into 8 or 10 balls and  keep them aside.

2.    Mix the Molasses (jaggery) with the grated coconut and divide into 8 or 10 portions as the number of  riceballs.

3.    Keep 8 or 10 pieces of plantain leaf , all cleaned and wiped.  Spread one ball of the dough on a piece of leaf, thin and even with  fingers.  Spread one part of the coconut  sugar mixture on one half of the evenly  spread dough.  Fold the other half over this and press the sides.  Repeat this with the other  dough balls and coconut mixture. Cook them  in a steamer.

4.    Serve with Coconut  milk and jaggery syrup in case it is a dessert dish.