Sevion Ras Recipe
Ingredients
| 2 cups rice, soaked in water for 4 hours | ||
| Salt | 3/4 Teaspoon | |
| Jaggery | 3 Cup (16 tbs), grated | |
| Coconut | 1/2 , grated | |
| Thick coconut milk | 5 Cup (16 tbs) | |
| Cardamom powder | 1 Teaspoon | |
Directions
To make vermicelli, grind drained rice, which has been dried on a piece of cloth, and the grated coconut till almost fine.
Add salt.
Make into balls and steam in a traditional steamer till done.
Remove and pass each ball through the sev mould, gathering the hot vermicelli on a banana leaf or plastic sheet.
Arrange on a platter.
Mix coconut milk, jaggery and cardamom powder till blended and chill.
Serve the warm vermicelli with the coconut cream.
Add salt.
Make into balls and steam in a traditional steamer till done.
Remove and pass each ball through the sev mould, gathering the hot vermicelli on a banana leaf or plastic sheet.
Arrange on a platter.
Mix coconut milk, jaggery and cardamom powder till blended and chill.
Serve the warm vermicelli with the coconut cream.
Chef
