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Tuesday, 19 January 2010


Ingredients
Raw rice-1 1/2cup
Moong dal-1/2cup
Jaggery-200gms
Cashew nuts-25gms
Green Cardamom-4
Nutmeg/ Jathikkai powder-pinch
Ghee/Clarified butter-100gms

Method
Pressure cook both lentils and rice together. Dilute the jaggery in 1/2cup water and bring to boil, allow the jaggery to boil on high heat for 5 mins. Cool and strain the jaggery water and set aside. Mash well the pressure cooked rice and lentils, add the jaggery water to the mashed rice and mix well. In a small tadka pan heat ghee, now add the nutmeg powder, cardamom and cashewnuts. When the cashewnuts turn golden brown add the cashewnuts to the prepared rice along with the ghee. Once again mix well and serve hot.

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