Thursday, January 8, 2009

Chakkara Pongali(Rice Cooked in Jaggery)

This is South Indian delicacy made for festivals...........this is also call paramannam.This is incredibly tasty loaded with flavors of ghee and edible camphor (paccha karpooram).

1/2 cup rice,
(soak for 15min.),
1cup jaggery,
1 cup milk,
2cups water,
5 cardamom,
2tbsp. cashews,
3tbsp.ghee(clarified butter).
In a thick bottom pan bring water and milk to boil and add the soaked rice and cook until soft and thick ,then add the jaggery, ghee ,cardamom powder, fried cashews and a pinch of edible camphor(optional) and keep it on medium flame until the jaggery is completely melted .....serve it hot or cold with mudda pappu and ghee.....

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