Imbul Kiribath | Milk Rice Imbul Kiribath | How to make Imbul Kiribath Recipe by Grandma Menu

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can provide a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and can enhance flavor.

Put some sugar in a pan and melt it to produce pani pol. Heat the sugar until it turns a golden brown color. Make sure it doesn't get overheat.

When the sugar has turned golden brown, pour in some boiling water. Then season with salt and crushed cardamom.

Add the remaining sugar and treacle. When the sugar begins to bubble, add the scraped coconut and stir well. Cook for a few minutes until the water has evaporated, but don't let it dry completely.

Thoroughly wash the rice and place it in a cooking pot with water, cook like we would with regular rice.

Meanwhile, add salt and coconut milk in a bowl.

When the rice is done, add coconut milk. Cook the milk rice over medium heat, frequently stirring.

Turn off the heat when the rice has absorbed all of the coconut milk and has begun to clump together.

Fill an oil paper or Kolapatha (areca sheath) with milk rice and spread it out evenly in a square.

In the midst of the milk rice, keep some pani pol. To make a cylindrical form, keep both ends together, roll it, and then turn both ends in opposite directions, as if wrapping a toffee.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens