Name: Pineapple and Nutmeg Radhaballavi
Total time: 42 min
Yield: 8 servings
Cuisine: Bengali
Ingredients: 1 cup rice flour; 1/2 cup jaggery; 1/2 cup coconut milk; 1/2 tsp cardamom powder; 1/4 tsp nutmeg powder; 1/2 cup water; 1 tbsp ghee; 1/4 cup chopped nuts; 1 tbsp pineapple juice; 1/4 tsp nutmeg

Method

Insert_before 0: Add pineapple juice to the pan with rice flour, jaggery, cardamom, and nutmeg. Insert_before 2: Stir in additional nutmeg when adding coconut milk and ghee.
In a pan, mix rice flour, jaggery, cardamom, and nutmeg. Add water and stir well.
Cook over medium heat, stirring constantly, until the mixture thickens and leaves the pan.
Stir in coconut milk and ghee. Cook for 2 more minutes.
Pour into a greased dish and let cool. Cut into squares.
Sprinkle chopped nuts on top before serving.