Ingredients
Ada - 1 cup or Mung Daal 1/2 cupJavvarisi - 2 tbsp
Cane Jaggery - 1/2 cup
Palm jaggery - 1/2 cup
Thin coconut milk - 1 1/4 cup (or canned milk 1/4 cup + 1 cup water)
Thick coconut milk - 1/2 cup (canned milk 1/4 cup + 1/4 cup water)
Cardamom powder - 1/4 tsp
Cumin powder - 1/4 tsp (optional)
Raisins
Cashews
Ghee - 3 tbsp
Coconut slices
Preparation method
If Ada
- Boil water. Turn off and add ada and let it set for 30 mins. Rinse in cold water
- Fry ada in ghee for 4-5 mins
If Daal
- Toast daal for 4-5 mins until lightly brown
- Pressure cook for 2 whistles with 3 times water
Final Prep
- Toast javvarisi in a pan with some ghee for 3-4 mins
- Boil javvarisi in water until translucent
- In 1 cup water dissolve jaggery. Strain and keep aside
- Heat Ghee. Fry cashews, rasins and coconut slices. Seperate and keep aside
- Cook ada/daal and javvarisi in jaggery water in medium flame until reduced
- Add thin coconut milk and cook until reduced
- Add cardamom & cumin and turn off heat
- Add thick coconut milk, cashew, raisins & coconut
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