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1 cup/200 gms - Raw rice (new rice Kolam)
1/2 cup - Cooked rice without salt
1/2 cup/100 gms - Granulated Sugar
1/2 cup - Grated Coconut
Pinch -Salt
1/4 tsp / 1.42 gms Instant Yeast
1/4 tbsp - Sugar (to activate yeast)

Rice
pls use fine grain new rice only. Old and big grain rice will take longer to soak and more time to grind. Soa
k the rice for atleast 6-7 hours for better results and faster grinding

Coconut
scrape the brown part of the coconut as using with the brown part makes your Sandan look a bit creamish. You can toast the brown part powder it and use it as a scrub. We use the Coconut shell or Kavti to give Dum to our Biryani, Pulaos and Puddings.

WE RECEIVED SO MANY MESSAGES AND WHATSAPP ASKING FOR A SIMPLE RECIPE FOR SANDAN. THERE WERE MANY WHO TRIED AND FAILED. MANY WHO REMEMBERED THEIR GRANDPARENTS WHO MADE THESE BUT THE FEAR OF FAILING DIDNT ALLOW THEM OR THE LENGTHY PROCEDURE DISCOURAGED THEM.
SECONDLY I COME FROM A FAMILY WHERE WE BELIEVE IN ZERO WASTAGE AND BY FOLLOWING THIS RECIPE YOU LITERALLY USE EVERY SINGLE BIT OF THE INGREDIENT.

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