Ingredients:
Rice - 125 gms
Coconut - 1/2 (grated)
Sugar or jaggery - 200 gms
Milk - 300 ml
Cardamon powder - 1/4 tsp
Saffron - few strands
Edible camphor - pinch
Ghee - 2 tsp
Cashew nuts - 10
Method:
Rice - 125 gms
Coconut - 1/2 (grated)
Sugar or jaggery - 200 gms
Milk - 300 ml
Cardamon powder - 1/4 tsp
Saffron - few strands
Edible camphor - pinch
Ghee - 2 tsp
Cashew nuts - 10
Method:
- Soak rice for one hour. grind rice and coconut together with water to make a coarse paste.
- Take 500 ml of water and mix the paste well with water.
- Bring to boil; stir continuously until rice is well cooked.
- Then add jaggery or sugar and mix.
- When sugar dissolves completely add milk and mix well.
- fry cashew nuts in ghee.
- Lastly add cardamom powder, saffron cashew nuts and edible camphor.
- Mix well and serve hot or warm.
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