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CHALIMIDI - daughter’s adieu
CHALIMIDI - daughter’s adieu

Anju Bhatia

Nutri-rating

Nutri-rating

Prep Time

0 : 15

Hours
Cooking Time

0 : 10

Hours
Serves

4

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 2.81 g
Sat Fat 0.586 g
Salt 7.96 mg
Sugars 1.16 g
  • Other Items
Ingredients
  1. Rice flour - 1 glass freshly prepared as in CHUPPULU
  2. Sugar - ½ glass
  3. Water - ¼ glass
  4. Coconut piece - Small Chunk
  5. Broken Cashew - 2 sp
  6. Elachi Powder - pinch
  7. Ghee - 3 sp or as desired
Steps
  1. With a peeler, descale the coconut outer peel. Dice it into thin slices around ½ inch length.
  2. In a thick bottomed vessel, add 3 sp of ghee and roast cashew and coconut pieces separately. Keep aside.
  3. In the same vessel, add water and sugar and heat. When the sugar turns sticky, add the rice flour and stir continuously for 2 minutes. Switch off the flame.
  4. Add 1 tsp ghee topping, fried coconut, cashew and elaichi powder and mix. On cooling, it hardens. Store in a container.