Ela Ada
Steamed rice sweet delicacy made with rice coconut and jaggery steamed in banana leaf.
Servings 4
Calories
Ingredients
- 1 cup Rice powder glutenous rice (pathiri powder)
- 1.5 cups water
- 1 pinch Salt
- 1 tsp Coconut oil
- 1 cup Grated coconut
- 5-6 cubes Jaggery
- 4-5 pods Cardamom crushed freshly
- 1-2 tsp Ghee
Instructions
- Heat the jaggery adding half glass water. Cook on low heat just until all the pieces to melt completely. Sieve the mixture with a fine mesh.Discard the last few spoons it may have sand particles.
- Return melted jaggery back to the pan and grated coconut and stir continuously until the mixture thickens, cook on low heat..Add ghee and cardamom powder towards the end. Mix well and remove from heat. The mixture should become thick but not hard.
- Add the rice powder, salt, coconut oil and water. Stir until no lumps remain.
- Heat this mixture on a heavy bottom pan on low to medium heat. the mixture should gradually thicken. This ensures the rice gets glutenous and spreadable. Mixture should have most of the water content evaporated. Remove from heat and keep it fully covered.
- Take a small piece of fresh banana leaf smear a small amount of ghee on the entire leaf. Spread a handful of rice dough in a very think layer. Keep some water in a bowl dip finger in the water and spread the dough if the dough is dry and sticking to the fingers.
- Keep a tsp or two of the filling in half of the dough without going too much to the edges. Now fold the leaf into half like a packet and seal the edges softly with finger so the filling does not come out.
- On a steamer spread and lay all the Ela ada. Steam on high heat for 15 minutes. Remove the steamer from heat keep the pot for few minutes to cool.
- Remove each Ela ada carefully when slightly warm from steamer and serve immediately.
Notes
Tips for making Ela ada :
- Use freshly grated coconut for the best flavor.
- Do not overfill the parcels.
- Fresh banana leaves provide the best aroma.
- Steam only until cooked to avoid a dry texture.