Рецепт Akkaravadisal | Indian Rice Pudding
Ingredients
- 1 Cup Raw Rice
- 2 Tbsp Moong Dahl
- 4 cups Milk, boiled
- 1 to 1-1/2 cup Powdered Jaggery (1)
- 1/4 cup Ghee (clarified butter)
- 10-15 no's cashews, broken and roasted in ghee
Instructions
Add 1 tbsp of ghee to a pan and toss the rice and moong dal until the aromatic flavours comes out and it turns to a pale colour. (2)
Cook the rice and lentils in a pressure cooker with 2 cups of milk and 1/2 cups of water. The amount of liquid used to cook the rice varies from rice to rice. The rice should actually over cook and be very mushy. Accordingly add the liquid by adjusting the milk and water quantity in the same ratio. (3 & 4)
In a heavy bottomed vessel over medium low heat, add 2 Tbsp water and powdered jaggery, Once it melts (Do not over heat it, just melt) strain the jaggery mix to discard any impurities and dirt.
Pour it back in the pan and allow it to boil keeping it in the medium flame for about 5-7 mins. Once the raw smell of the jaggery goes off and it becomes slighly sticky, pour the cooked rice. Keep stirring frequently, so that it does not stick to the bottom.
As and when the concoction thickens, keep adding the remaining milk and ghee gradually. The raw flavour of the milk and jaggery should be completely gone and you should get a nice creamy texture. (around 30 mins). (5)
Add the roasted cashews and 3-4 Tbsp of ghee just before serving.