another variety of coconut sweet rice (mattroruvitha thengai sarkkarai saadam/ naaraleebath)🔗

Small Rice- ½ padi 碎米、短粒米 Water - 1½ padi 淨水 Cook this like the 1st Plain rice(Saada saadam) recipe. Once cooked, spread this on a lead coated thaambalam(plate) and let it cool. 依第1道食譜 Saada saadam（普通米飯）的方法煮飯。飯熟 後，將其攤在塗鉛的 Thaambalam（盤）中，令其冷卻。

Saffron - ¼ palam 藏紅花 Dissolve this in 2 Ru.wt milk , add to the rice and mix well. 將其溶解在 2 Ru.wt 牛奶中，加入米飯中攪拌均勻。

Grated Coconut - 12 palam 椰絲 Check if this is clean and mix with the rice. 察看椰絲是否潔淨後，與米混合。

Sugar - 25 palam 糖 Milk - ¼ padi 牛奶 Heat both of these in a clean iron frying pan and boil it to Ilampaagu (medium condensed syrup) consistency. Pour this on the rice and mix well. 在乾淨的鐵煎鍋中加熱這兩種原料，然後將其煮沸至 Ilampaagu（中濃度糖漿）稠度。將其澆在米飯上，攪 拌均勻。

Dry grapes - 2 palam 葡萄乾 Almonds - 2 palam 杏仁 Use the almonds and dry grapes as mentioned in Note 1 and 2. Add to the sugar-syrup mixed rice well. 使用注1和注2中提到的杏仁和葡萄乾，添入糖漿米飯 中，攪拌均勻。

Cardamom Powder - 1 Ru.wt 豆蔻粉 Add this also in the rice and mix well. 將此也添入飯中拌勻。

Cloves - ⅛ Ru.wt 丁香 Fry this in the heated oil and remove the cloves, pour the ghee alone on the rice on the plate and mix well. Place the vessel on the heat of live coal (from burnt firewood). 在熱油中煎丁香。取掉丁香，只將酥油倒入盤中的米飯 中，拌勻。將盤子置於（燃木而成的）活熱炭上。

Rock Sugar - 6 palam 冰糖 Powder the rock sugar to pepper size particles. Mix with the rice and then use it. 冰糖磨成胡椒大小的顆粒。與米飯混合後用之。

Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clove-like pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1：凡是在食譜中使用杏仁的地方，將杏仁浸泡在 熱水中，剝去褐色外皮，切成丁香狀小粒。杏仁碎丁可經煎炒，或 未經焙炒使用，依相應食譜所述。若要用到腰果，去其紅皮，煨烤 使用。

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, re-move the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2：凡是在食譜中提到葡萄乾之處， 清掉所有雜垢，去除莖及任何不需要的顆粒。用水輕輕清洗。用薄 布壓乾，在酥油中焙烤，再添加到各自的菜餚中。在某些情況下，也 可以未經烘焙使用，但烘焙後用是最好的。