1cup Raw rice3/4cup Grated coconut
2tbsp Cooked rice
1/2tsp Active dry yeast
1/2cup Sugar + 2tsp Sugar (for yeast)
5nos Cardamom (powdered)
Grind the rice with enough water as coarse paste,remove 2tablespoon of this grounded paste for making rice porridge..Now add the grated coconut to coarse paste and grind everything as fine batter, finally add the cooked rice and again for few minutes, keep the batter aside..
Meanwhile mix the active dry yeast with 1/3cup of warm water and sugar, keep aside until the yeast turns foamy also make the rice porridge by heating enough water in a pan along with grounded rice paste,cook until they turns as thick paste,keep aside until its gets cool completely...
Now add the rice porrdige,yeast mixture to the rice paste,blend together for few seconds, pour immediately the batter to a large bowl and let it sit for overnite..The next day,when the batter is doubled and fermented,add the sugar,stir everything well and keep again aside for an hour..
Heat the ghee, roast the cashew nuts,raisins until they turns brown...grease a round vessel or plate,mix the cardamom powder, roasted nuts and raisins to the fermented batter..pour the batter to the greased vessel sprinkle few nuts and raisins over the batter, pressure cook for 30minutes in medium heat...Insert a skewer to check whether its gets completely cooked...
Take off the cooked cake from the cooker and keep it aside until its gets cool completely, run a knife by the side to lift out the cake..Cut the cake as wedges and enjoy..