This is a recipe for a dessert from the southern state of Kerala.
To serve: 4

Rice - 180 gm.
Coconut (grated) - 80 gm.
Khoya (reduced milk) - 100 gm.
Jaggery (or sugar) - 400 gm.
Saffron colouring - 2.5 gm.
Coconut-milk - 120 ml.
Ghee (clarified butter) - 4 gm.

Soak rice in water for 4 hrs, and grind to fine paste with grated coconut and khoya. Add jaggery ( or sugar ) and coconut-milk, Beat briskly with spoon. Heat the appam-ke-sanche and put a spoon of ghee in each dent and pour batter into these, cover and cook. Turn over to cook other side. Remove when spongy and brown on both sides.