Yellow moongh dal / Pasi Paruppu -2tbsp
Salt a pinch
Jaggery - 1/2 cup
Milk -3 cups
Water - 1cup
Powdered cardamom powder-1tsp
Saffron - a generous pinch
(Dilute it in 1 tbsp of warm milk)
Ghee- 4 tbsp
Cashew nut & raisins - together 2 tbsp
Dilute jaggery in water,filter to remove any impurities.
Heat 1 tsp of ghee & fry the cashew nut & raisins till light brown.Keep it aside
Heat 2 tsp of ghee in a pressure cooker.
Add the washed rice & moongh dal ,fry for 2 to 3 minutes or till nice aroma comes out.
Now pour 2 cups of milk & 1 cup of water a pinch of salt & pressure cook till its soft.
Once pressure cooker is cool open the lid, pour the remaining milk & jaggery liquid.
Cook this mixture in low flame till its thick & well combined.
Add the soaked saffron,cardamom powder,remaining ghee & fried nuts.
Give a nice quick stir & switch off the stove.
Serve them hot or warm.
a) Colour of the dish depends upon the quality of jaggery we use.
b) If your sweet becomes a bit tight loosen it up by adding warm milk while serving.
c) Increase the quantity of ghee if you want it more rich.
d) Edible camphor/Pacha karpooram can be added .
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