A delicious, traditional Konkani roasted rice, coconut and jaggery dessert. A filling, healthy, sweet snack.
Servings Prep Time
15people 1hour
Cook Time
Servings Prep Time
15people 1hour
Cook Time
  • 500gm unpolished, parboiled rice(red matta rice)
  • 400gm jaggery(unrefined cane sugar)
  • 6pods cardamom
  • 200gm grated coconut
  • 20ml coconut oil(to grease the mould)
  • 100ml water
To prepare:
  1. Wash and drain the rice. Set a non-stick pan on high heat.
  2. Tip in the rice and stir continuously for 20 minutes. You can see the rice popping as it gets roasted. Take care to stir thoroughly so that not a single grain gets burnt.
  3. Switch off the heat. After switching off the heat, continue to stir for 2 to 3 minutes until the residual heat of the pan is dispersed.
  4. As soon as the rice is cool, transfer the rice in batches to the dry grind jar of your food processor and grind to superfine powder.
  5. Put the jaggery together with 100 ml of water into a small pan and set on low heat. Stir occasionally until it melts fully.
  6. Sieve the melted jaggery into a wide, thick-bottomed pan and set aside.
  7. Shell the cardamoms and crush the seeds to powder. Set aside.
  8. Grease the indori mould with coconut oil.
To cook:
  1. Put the pan containing the melted jaggery on high heat. Tip in the grated coconut and the powdered cardamom. Stir continuously and thoroughly for 5 minutes.
  2. Now tip in the powdered rice. Lower the heat and stir well for 30 seconds.
  3. Switch off the heat. Use a flat wooden ladle or wooden spatula to stuff the greased mould flat to the brim with the hot powder.
  4. Now hold it upside down over a stainless steel plate and shake gently and quickly to release the perfectly formed indori.
  5. Grease the mould lightly again and repeat the process quickly until all the hot powder is transformed to beautiful, delicious indoris. Enjoy!
Recipe Notes

It is best to work fast, but calmly, before the hot powder loses its warmth and its ability to take the shape of the mould. If you are making indoris in larger quantities, make sure that you have someone to help out with the moulding. Serve warm or cool. When cool, store in airtight containers. Indoris will be soft to bite in when fresh and will get harder on the second day. They can be stored at room temperature for 3 days or can be kept in the refrigerator for weeks. To make the refrigerated ones softer, just warm them up in your microwave oven before serving.