Hindori with par boiled rice

                              Hindori is a traditional sweet among Mangalore GSB community.They are made with rice or rice is replaced with poha or wheat flour.Today I am sharing my version with rice flour,jaggery and coconut in it.I learnt this from my maternal grandmother who was from north kerala.It is very easy to prepare.As this is prepared with par boiled rice powder, stays light on the stomach and nutritious as well. You can find Hindori wheat version and indori poha version  too in this blog . Lets check out the recipe with step by step procedure


  • Matta rice or any boiled rice – 1 cup
  • Jaggery – 3/4 th cup
  • Coconut – 1 cup grated
  • Cardamom powder – 1-2 tsp


  1. Wash rice and spread it on a clean towel for a minute to drain the water well.                          
  2. In a thick kadai roast the rice on medium flame, keep stirring and roast till the the rice grains pops.
  3. Remove this in a plate and allow it to cool
  4. Now add this to a mixer grinder and powder it as finely as possible.                        
  5. Heat the kadai again add jaggery and little water when the jaggery melts strain it to remove the mud and dirt . Add it again to the kadai when it starts to boil add the grated coconut and cook for 5 minutes until you see the bubbles. Now slowly add the powdered rice and mix well until the powder and jaggery mix well and form like a dough. Add cardamom powder n mix well.
 6. Keep ready a small container or cap of bottles to shape the Hindoris.
Apply ghee to the container/cap.
Make small balls with this mixture and put them inside the cap press to give the shape. Now slightly tap this cap on a plate. Hindori will come out clean and neat with a shape. Similarly continue with the rest of the mixture.
Serve them immediately or store in a air tight container.


  1. The main trick for soft indori is the right level of roasting the rice. The rice has to be roasted very well until it  pops up.
  2. Do not dry the rice its spread on the towel just to remove the excess water and not the moisture.
  3. Do not allow the jaggery to become too thick or burn it.
  4. Please be careful while adding the rice powder. Do not add all the powder at a stretch. The dough should be little soft. so add the powder little by little and check the texture. Otherwise the hindoris will become hard.
  5. Colour of the jaggery and texture of the indori differs from person to person.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star