Ingredients
2/3 cup rice
1/ 3 cup greengram dal
4 tbsp bengalgram dal
1 cup jaggery
1 tsp cardamom powder
A bit of orange red colour
A bit of pachai karpooram (edible camphor)
Few roasted cashews and raisins
1 cup milk
Pressure cook rice and dals with 2 and 1/2 cups of water.
In a seperate vessel, add little water to the jaggery and heat till it starts boiling. Add cardamom powder to it and cooked rice and dal. Mix well. Add the food colour, edible camphor and mix well. Cook for five minutes. Add milk and mix well for 2 minutes.
Garnish with roasted cashews and raisins.
*You can even add some ghee to it.
**Sometimes the rice and dal is dry roasted and cooked in milk instead of water.
This is my favourite South Indian sweet during festivals and my contribution to the WYF:Cuisine event ..Just a week more for the event to end..Please rush in your entries
2/3 cup rice
1/ 3 cup greengram dal
4 tbsp bengalgram dal
1 cup jaggery
1 tsp cardamom powder
A bit of orange red colour
A bit of pachai karpooram (edible camphor)
Few roasted cashews and raisins
1 cup milk
Pressure cook rice and dals with 2 and 1/2 cups of water.
In a seperate vessel, add little water to the jaggery and heat till it starts boiling. Add cardamom powder to it and cooked rice and dal. Mix well. Add the food colour, edible camphor and mix well. Cook for five minutes. Add milk and mix well for 2 minutes.
Garnish with roasted cashews and raisins.
*You can even add some ghee to it.
**Sometimes the rice and dal is dry roasted and cooked in milk instead of water.
This is my favourite South Indian sweet during festivals and my contribution to the WYF:Cuisine event ..Just a week more for the event to end..Please rush in your entries
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