|Rice||2 Cup (32 tbs), soaked in water for 4 hours|
|Jaggery||3 Cup (48 tbs), grated|
|Coconut||1⁄2 , grated|
|Thick coconut milk||5 Cup (80 tbs)|
|Cardamom powder||1 Teaspoon|
To make vermicelli, grind drained rice, which has been dried on a piece of cloth, and the grated coconut till almost fine.
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.
Serving size: Complete recipe
Calories 8554 Calories from Fat 2218
% Daily Value*
Total Fat 265 g407.7%
Saturated Fat 245.3 g1226.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2418.5 mg100.8%
Total Carbohydrates 1551 g517.1%
Dietary Fiber 26.5 g105.9%
Sugars 1166.6 g
Protein 51 g101.1%
Vitamin A Vitamin C 12.7%
Calcium 75.1% Iron 109.2%
*Based on a 2000 Calorie diet