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Ingredients :
250 grams rice
1 coconut
3/4 bottle toddy (sap of coconut palm)
salt and sugar to taste
Preparation :
Wash the rice and soak overnight.
Drain then grind the rice finely with some of the toddy.
Grate and then finely grind the coconut.
Mix the rice, coconut, 1/2 tsp salt and about 4 tblsp (or more) sugar.
Add enough toddy to make a thick batter.
Cover and keep in a warm place for about 3 hours until batter doubles in
quantity.
Pour batter into saucers or idli moulds and steam for 20 minutes.
To check if the sannas are done, pierce with a knife. If the knife comes
out clean then the sannas are done.
We recommend you to look at our other sweets Recipes
- 1. Neureos
- 2. Cocada
- 4. Dodol
- 5. Sannas
- 6. Blancmange
- 8. Dodol-2
- 9. Marzipan
- 10. Ball
- 11. Nankhatais
- 12. Wheat halwa
- 13. Pinaca
- 14. Allebelle
- 15. Bolinhos
- 16. Godshem
- 17. Kulkuls
- 18. Gajar Ka Halwa
- 19. Wheat Tizann
- 20. Sheer Kurma
- 21. Filoz
- 22. Dhonos
- 23. Koiloreo
- 24. Moong Dal Halwa
- 25. Besan ke ladoo
- 26. Motichur Ladoo
- 27. Boondi Ladoo
- 28. Kaju Barfi
- 30. Badam Puri
- 31. Coconut Ladoo
- 33. Gulumba
- 34. Shira
- 35. Mysore Pak
- 36. Carrot Halwa
- 37. Mitha Khaja
- 39. Suji Malpura
- 40. Sugar cookies
- 41. Puranpoli
- 43. Doce
- 44. Banana Fritters
- 45. Aranhas
- 46. Cocad - 2
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