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Madhura Kari - Ripe Plantain and Rice Pudding
Ingredients of Madhura Kari
Serves: 6
A Muslim dish served at feasts.
500 gms parboiled rice
¼ tsp + ¼ tsp salt
1 banana leaf
1 litre coconut milk (1st extract)
5 ripe plantains
1 cup sugar
2 tbsp rice flour
5 white cardamoms, powdered
Method of Preparation of Madhura Kari
- Wash rice and soak in water for 5 hours. Drain and grind with ¾ cup water and ¼ tsp salt to a thick paste.
- Shape into small grape-sized balls, place on banana leaf and steam for 15 minutes. Allow to cool and sprinkle over cold water to separate the balls.
- Place coconut milk in a pan with ¼ tsp salt, add rice balls and cook for 5 minutes.
- Peel plantains and cut into 1-cm pieces.
- Add a pan and cook for about 10 minutes more, stirring occasionally.
- Add sugar, bring to boil and cook till it thickens to the consistency of a thin porridge.
- Mix rice flour with scant 1 cup water and add to pan with cardamom powder. Allow to boil and thicken further to the consistency of a thick porridge.
- Serve warm.
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