|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.