Grate 200 g coconut and mix with 110 g jaggery and 2 g cardamom powder.
Cook the coconut-jaggery mixture over low heat until jaggery melts and thickens slightly.
In a bowl, whisk 50 g flour, 150 g rice flour, 50 g semolina, 2 g salt, and 400 g milk into a smooth batter.
Sesli anlatım, porsiyon ayarı ve daha fazlası
