|Rice flour||800 Gram|
|Castor sugar||600 Gram|
|Grated coconut||1 Large|
|Toddy/1 teaspoon dry yeast with 1 teaspoon sugar in 1/2 cup lukewarm water / 1/2 liter beer||1⁄2 Liter (Strong)|
|Rose water/1 teaspoon rose essence||4 Tablespoon|
|Poppy seeds||4 Tablespoon, dry roasted|
Mix 100 g rice flour with ghee and a little milk.
Mix well and cook till thick and gluey.
Heat remaining milk and add to grated coconut.
Puree well, or liquidise and strain into remaining rice flour.
Add sugar and cooked mixture, stirring continuously until sugar has dissolved.
Add toddy, beer or yeast and rosewater.
The consistency should be that of a thick sauce.
Keep covered overnight in a warm place.
Grease small thalis 4-5 inches in diameter and pour in mixture.
Sprinkle with garnish ingredients and steam in sadhna nu vaasan till done.
To test, press your finger against one.
The sadhna should not stick to your finger and should spring back.
If you do not have a sadhna nu vaasan, there are many other ways of steaming them.
One simple way is to use an idli pan and steam them in that.
You may set up a steamer.
Place a small pan inside a large broad-based one.
Put water inside the broad-based pan.
Place a large lid on the small pan and place thalis of sadhna on it.
Cover the large pan and steam.
You may also steam in a pressure cooker, by cooking without pressure weight for 15-20 minutes.
Serve by themselves or with cream, milk, thick coconut milk or hariso.