Normally made during Sankranthi,the harvest festival of Andhra Pradesh,this dish is a sweet rice preparation gently flavored with spices.Glistening with ghee,this dish can be served as an offering to God for all festivals.
Preparation time:45 minutes
1 cup raw rice
1/2 cup yellow moong dal/pesara pappu
2 cups grated jaggery
4 1/2 cups water
pinch of salt
pinch of black pepper powder
pinch of edible camphor
1/2 teaspoon cardamom powder
2 cup full fat milk
3 tablespoons ghee
2 tablespoons raisins
1/4 cup grated coconut
1 tablespoon small rock candy pieces(optional)
1.Mix the rice and moongdal and cook with 5 cups water so that it is really soft.
2.Heat ghee in a pan, roast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
3.In the same pan, add the coconut and toast and keep aside.
4.In the same pan add the milk and jaggery and let the jaggery melt.
5.Add the cardamom powder, camphor powder, salt and pepper powder and mix.
6.Add the rice and dal mixture and mix. Add the toasted cashews, coconut and raisins. Let it simmer 5 minutes and turn off flame. You can garnish with rock candy pieces.
Can be served warm or let cool completely and refrigerate until chilled.
You can substitute jaggery with granulated sugar.
You can add another half cup of jaggery if you think it is not sweet enough,few types of jaggery aren’t very sweet so adjust as per your taste.