Ingredients
Difficulty : Easy
Serves : 6
Cooking Steps
- 1Peel 6 ambatte (hog plums). Add a little water to a kadai, add the ambatte, and boil until soft. Remove and keep aside.
- 2In a grinder, add 3 cups grated coconut and ¾ cup water. Grind well. Remove the coconut mixture and keep it aside. Wash the grinder with a little water and reserve that water.
- 3Extract the first coconut milk from the ground coconut and keep it in a bowl.
- 4Add the reserved grinder-wash water to the remaining coconut. Mix well and extract the second coconut milk. Keep it separately.
- 5Wash ½ cup rice and soak it for 1 hour. Drain and grind the rice with a little water to make a smooth paste.
- 6Add the rice paste to a kadai. Add the first coconut milk and mix well.
- 7Add 175 g jaggery and cook, stirring continuously until well combined.
- 8Gradually add the second coconut milk, a little at a time, while stirring continuously. Add as much as needed to achieve the desired consistency.
- 9Finally, add the boiled ambatte and mix everything well.
- 10Cook until everything is well combined. Ambatte Ki Pitti is ready to serve.
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