MRUDUVADIS

INGREDIENTS: 4 cups quality rice soaked for 3 hours & completely  drained, 2 fresh coconuts grated, 2 cups sugar, and half teaspoon soda-bi-carb, 20 white cardamoms pounded, pinch of salt kismish as required, ghee as required. METHOD: Spread the rice on a cloth to dry. Pound it finely and sieve the flour. Sprinkle 1 cup hot water on the grated coconut and sqeeze out the milk. Grind coarsely the balance and mix in it 1'/2 cups of hot water. Again squeeze out the milk. In a broad pan, put rice flour, sugar, salt, pounded cardamoms and soda. Pour the coconut milk and whisk all the ingredients together vigorously so that the batter becomes light and flully. If necessary add a little water to make this batter thickish. Grease stainless steel katoris with enough ghee. Fill each katori up to half with this ready batter. Place 6 kishmis in the middle of the batter in each katori. Place the pressure cooker on fire with the required amount of water. Put the bottom container half-filled with water in it. Over the container place a stainless steel thali. Arrange the prepared katoris in it. Sprinkle a little of the cardamom powder. Put the lid on pressure cook for 4 minutes. Put off the fire. Cool under cold water. Uncover. When katoris are almost cooled, turn them upside down on a big plate. Tap on their backs so that the mruduvadis fall in the plate. Remove the katoris. Serve hot with 1 rose petal on each mruduvadi.