Serves - 4-5
Style - South Indian
Ratings - 4/5
Last prepared - 15-Jan-2017
Mung daal - 1/3 cup
Palm jaggery (karuppati) - 1 cup crushed
Ghee - 4 tbsp
Milk - 1 cup
Raisings - 1/4 cup
Cashews - 10-12 nos split
Cardamom powder - 1/4 tsp
Style - South Indian
Ratings - 4/5
Last prepared - 15-Jan-2017
Ingredients
Rice - 1 cupMung daal - 1/3 cup
Palm jaggery (karuppati) - 1 cup crushed
Ghee - 4 tbsp
Milk - 1 cup
Raisings - 1/4 cup
Cashews - 10-12 nos split
Cardamom powder - 1/4 tsp
Preparation Method
- Toast daal in a dry pan until you get some aroma
- Pressure cook daal and rice with milk, 4 cups of water and 2 tbsp ghee for 6 whistles. Allow time to steam to release from cooker
- Cook jaggery with 1/4 cup water in low heat until melted
- Fry cashews and raisins in 2-3 tbsp ghee. Add to rice along with cardamom powder.
- Strain jaggery water into rice. Mix well
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