1 pound rice
1 cup coconut milk
½ pound sugar molasses or jaggery
2 tablespoons sliced almonds
1 teaspoon cardamom powder

Wash the rice and spread it on a baking sheet. Put into a pre-heated 300º F oven for 15 minutes, until
the rice is roasted. Grind the mixture into small grains at low speed.
Boil one big glass of water. Add jaggery and stir until it melts and the liquid becomes brownish. Add
coconut milk and stir.
Add the rice grains and mix well. Let the mixture dry slowly on medium flame. Transfer to a baking
dish. Mix in it sliced almonds and cardamom powder. Bake in a 350º F oven for 15 minutes.
After the Kanavli is ready, let it cool outside the oven. Cut into pieces and serve. Enjoy this special
Indian Sabbath cake, or “Kanavli,” for Saturday morning breakfast.

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