Shevai
1.grind soaked rice and grated coconut,with the same water in required quantity.make fine paste
2.Heat it on a pan on low flame add little salt,keep stiring all the time till the water evaporates and it becomes a thick dough and it should not stick to the hands and can be moulded into shapes easily
3.switch off the gas and let it cool for sometime.
4.then when its warm dip hands in water and make long or round balls accordingly required.
5.then steam it in cooker like idlis. without whistle (appx 10-12 mins)
6.then put the steamed balls in the shev mould and make shevais.
Tip:to keep the steamed rice balls hot, do not switch off the gas, keep on low flame until the whole shevais are done
Rass
1.extract coconut milk by grinding the grated coconut with water,strain the coconut milk thru the strainer,repeat this twice.
2.add jaggery in the coconut milk and mix well and then add elaichi powder.
3.Rass is ready.
4.tastes well with a topping of little ghee on the shevai