Milk - 3 ltr
Rice flour - 1 kg
Jaggery - 1 kg
Elaichi - 10
Shredded Coconut
PREPARATION OF RICE FLOUR (Biyaam Pindi)
Take rice. Soak in water for few hrs
Grind it to a fine smooth flour.
BELLAM SYRUP(Jaggery)
Boil Jaggery by adding some water (little) in a pan (ensure that bellam is good and sweet)
PREPARATION
Boil milk in a bowl
Mix the flour to smooth dough that can be pressed using karam pusala giddalu
Mix it after 1 min.
Continue adding till the flour is completed
Constantly stir it
In the end add the Jaggery syrup and let it cook for a while
Add elaichi powder and coconut powder for taste
Serve it hot and ghee and plain dal i.e kandi pappu(optional)
This is an Andhra delicacy in Khammam, Krishna and Guntur districts mainly
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