Ingredients:
Rice - 250 gms
Moong Dal - 125 gms
Sugar - 250 gms
Ghee - 250 gms
Milk - 500 ml
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Kishmish - 1/4 cup
Cardamom- 8
Pacha Karpooram (camphor) used in sweets - a pinch
Saffron - a few strands
Method:
Rice - 250 gms
Moong Dal - 125 gms
Sugar - 250 gms
Ghee - 250 gms
Milk - 500 ml
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Kishmish - 1/4 cup
Cardamom- 8
Pacha Karpooram (camphor) used in sweets - a pinch
Saffron - a few strands
Method:
- Wash and drain water from rice.
- Dry roast moong dal till aroma comes.
- Take thick kadai, put rice, dal, milk (500 ml) and add sufficient water to cook rice and dal.
- Soak almonds in warm water for 10 minutes then remove the skin. Chop them into small pieces.
- Fry cashew nuts and kishmish in ghee.
- When rice is cooked add ghee, sugar and mix gently. Close the lid.
- When sugar melted rice becomes soft.
- Add dry fruits, cardamom powder, pacha karpooram, saffron and mix gently.
- Close the lid and cook another 5 minutes in low flame.
- Remove from fire and shift another bowl so it cannot be sticked to pan.
- Serve Hot.
- Generally We prepare this sweet in festivals.This dish is naivedyam
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