How to make Sweet Rice Cake - SK Khazana -

The next time you have leftover dosa batter, make this cake – your family will love you more

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Readymade dosa batter, Jaggery

Cuisine : South Indian

Course : Mithais

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You can also find more Mithais recipes like Dal Laddoo Boondi Laddoo Mysore Pak Balushahi

Sweet Rice Cake - SK Khazana

Sweet Rice Cake - SK Khazana Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Sweet Rice Cake - SK Khazana Recipe

  • Readymade dosa batter 2 cups

  • Jaggery grated 1 cup

  • Semolina (suji / rawa) 1 tablespoon

  • Salt a pinch

  • Green cardamom powder 1/4 teaspoon

  • Fresh coconut scraped 3/4 cup

  • Ghee for greasing

  • Almonds chopped 1 tablespoon

  • Walnuts chopepd 1 tablespoon

  • Black raisins halved 1 tablespoon

  • Jaggery chopped 1 tablespoon

  • Black peppercorns crushed to taste

  • Honey for drizzling

Method

Step 1

Add little water to the dosa batter and mix.

Step 2

Melt 1 cup jaggery in a non-stick pan on low heat.

Step 3

Add semolina, salt and cardamom powder to the batter and mix well.

Step 4

Add coconut to the melted jaggery and mix well. Cool.

Step 5

Preheat oven at 180º C. Grease a spring bottom baking tin with some ghee.

Step 6

Add the jaggery-coconut mixture to the batter and mix well.

Step 7

Add almonds, walnuts and halved raisins and mix well.

Step 8

Add chopped jaggery and mix lightly. Add crushed peppercorns and mix well.

Step 9

Pour the batter into the prepared tin, keep the tin in the preheated oven and bake for 15-20 minutes. Switch off heat and let the tin remain in the oven for 5 minutes. Remove from oven, cool and demould.

Step 10

Cut into wedges, drizzle honey on top and serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.