Ingredients:-
Raw rice – 2 kg
Water – 10 Litres (according to the quality of rice)
Salt – To taste
Amul cheese – 1 Tin
Method:-
Grate the cheese and keep aside.
Follow the same instructions as in killu vathal until the flour is 3/4 cooked.
Add the grated cheese and stir well till the cheese is well melted and cooked
The dough must be as thick as that of the killu vathal.
You can remove from fire, cool for a few minutes and either fill into piping bags with large round nozzles and pipe small flower lets onto the plastic sheets or like killu vathal, lay out small pieces on the plastic sheet. Dry for 1-2 days under the sun. Then sprinkle water on the backside of the sheet and remove them without breaking. Dry them for 3 more days. Store in containers when well – dried.
