Pootharekulu

Method

1. Rinse 50 g raw rice in three changes of water until it runs clear, then cover generously with cold water and soak for 4 hours. The grain must be soft enough to crush between finger and thumb.
2. Drain the rice and grind it with 200 ml water in a wet grinder or high-speed blender for 6-8 minutes, until absolutely smooth with no grit. Pass the batter through fine muslin or a tea strainer; it should run off the spoon like thin milk. Let it rest 15 minutes and stir before each use, as the starch settles fast.
3. Pound 10 g cashews and 5 g almonds to a coarse rubble in a mortar, then mix with 30 g icing sugar and 0.25 tsp ground cardamom. Keep the filling dry and uncovered until needed, or the sugar will clump.