Though the ingredients are somewhat similar to Chakkarai Pongal, still this has a unique, milky, creamy taste, since this is fully cooked in milk. I always use less sugar, and so it is mildly sweetened. Tastes great when taken hot or chilled.
Heat up the powdered jaggery with 1/4 cup water
Fully melted jaggery
Ready to be served hot.
Ingredients
Raw rice - 3/4 cup
Powdered jaggery - 1 cup
Split mung beans - 3 tsps
Sugar - 2tsps
A few saffron strands soaked in warm milk
Milk - 2 1/2 cups + 1 cup
Water - 1 cup
Ghee - 1/4 cup + 2 tbsp
Broken cashews - a few
Raisins - a few
Cardamom powder - 1/4 tsp
Recipe Cuisine: South Indian; Category: Dessert
Prep time :10mts; Cooking time: 20 mts
Serves 6
Directly into a pressure cooker, soak the rice and mung beans in 2 1/2 cups hot milk and 1 cup water for 1/2 hour, and pressure cook for 3 whistles. Water is a must to cook it to a soft consistency. Milk alone won't do this work.
Heat up the powdered jaggery with 1/4 cup water
Fully melted jaggery
strain for impurities
Jaggery syrup
The pressure cooked rice and mung dhal in milk. Mash it up nicely ....and
add the saffron soaked milk, jaggery syrup, 2 tsps sugar, cardamom powder and ghee, reserving 2 tbsps for roasting cashews and raisins. Always, adding 1 or 2 tsps sugar to sweets made of jaggery, enhances the taste and flavour a lot.
Add the other cup milk also, keep on slow fire, and keep stirring.
roasting the cashews
roasting the raisins
Creamy, tasty Akkaravadisal ready!
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.