1 ½ Grated coconut
250g packaged milk
750g Sugar
1 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
Rinse rice in water
soak for 1-2 hours
and dry it out for a full day on a cloth under a fan.
Once dry
grind the rice to a coarse consistency slightly thicker than the sooji.
Sieve it to remove any lumps.
Grate coconut with water and squeeze it out to make milk.
The first time it will give thick milk
the second time it will yield thin milk.
Extract both milks separately.
Heat up the thin coconut milk on medium flame.
Once it comes to a simmer
add 250g coarse ground rice it.
Cook for 5 minutes.
Once the mixture is cooled down
add the thick coconut milk.
Add salt
baking powder
baking soda
and fine ground rice.
Mix well.
Now add packaged milk and sugar.
Mix well and close with a lid to let rise for 12-15 hours.
Grease sandan molds and fill them half with the batter.
Let steam to make them firm then take out and serve.