This unusual Goan dish is also called Pinagr or Pinac and is a much-loved delicacy that requires a little bit of practice and a whole lot of patience as roasting the rice to just the right colour takes quite a bit of time as its cooked on a very low flame so that the rice does not singe.
Ingredients & quantity
Goan Red Rice – 250 Gms
Coconut jaggery – 100 Gms
Freshy grated Coconut – 100 gms
1) Roast the red rice for 15 – 20 mins in a large non stick vessel on a low flame, stir constantly, to prevent the rice from ticking to the vessel or burning and set aside to cool down. grind it into a fine powder
2) Grind the jaggery and grated coconut together.
3) In a bowl knead the jaggery and coconut mixture with the rice rice flour till it nicely blinds togather, you can use more rice flour if it is too sticky, when it all binds together, take approximately 2 tbsp and roll it in between your palms to form into croquettes , when all are done sprinkle the rest of the rice flour on top of it and store in a cool place.
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