Mullanda Sharada Uthaiah



  • 2 coconuts (only whites grated)
  • 1 cup white rice
  • ¼ teaspoon cardamom powder
  • sugar to taste


  • Soak rice for 8 hours and grind fine.
  • Separately grind the coconut and sieve the coconut milk.
  • Mix 2 cups of water with the ground rice and sieve it.
  • The sieved rice is mixed with the coconut milk.
  • Add sugar and cardamom powder.
  • Keep stirring on medium flame with wooden ladle constantly.
  • Keep adding water little at a time.
  • The mixture has to cook on slow flame (typically how it is done for any halwa).
  • This process should take between 30-45 minutes.
  • Test the halwa by dropping a small piece into a cup of water.
  • If the halwa holds firm and does not dissipate, then pourthe mixture into a greased plate.
  • Let it cool, cut into pieces for serving.

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