Madgane with Rasvodo / Chana-dal Payasam with Rice Poori.

Recipe for Rasvado... I do it the simple way .. ie. no grinding.. Take one heaped cup of basmati rice flour , add a pinch of salt & 1 tblsp of jeera. Now add in coconut milk (i used readily available in tetra pack of Dabur) say about 1/4 pack & make into a smooth dough. cover & leave for about half an hour. Divide the dough into lemon sized ball, pat it on a plastic sheet into round discs & deep fry in med. hot oil. Serve with madgane

Recipe for Madgane added....do try its easy.... Pressure cook one cup of chana dal with some split cashews(say 1/4 cup) to 3-4 whistles. Then add some water & jaggery (as per your taste) & boil well till all the jaggery melts. Add coconut milk (i used dabur readymade) say about 3/4th packet. (the remaining 1/4 packet i used to make Rasvodo). Now mix 1tblsp cornflour in 1/2 cup water so that there are no lumps. Mix it into the chana dal mixture(keep the fire v. slow) & stir well immediately ... let cook on slow fire for some time, keep stirring in between. Add some cardamom pd. Madgane is ready to be served with Rasvado...