Ingredients

• 2 kg Goa rice
• 2 large coconuts
• 1 kg sugar
• 1 ½ bottle toddy
• 1 tbsp salt or to taste

Method

1. Soak the rice overnight.
2. Grind the drained rice to a fine paste in the morning.
3. Grate and grind the coconuts.
4. Strain the toddy to remove sediment and add sugar to it.
5. Mix the ground coconut and rice using the sweetened toddy.
6. Add little water to the mixture slightly.
7. Put in a large container and keep aside till the mixture begins to rise (2-3 hours).
8. Then boil water in a steaming vessel (komfro).
9. Take some saucers, pour about 1 ½ ladles of the mixture in each saucer. Arrange on the komfro stand and steam for 20 to 25 minutes on high heat.
10. Eat with sorpotel or as a teatime snack.