|
AKARADAISAL
| Rice |
1 cup |
| Jaggery |
2
1/2 cup |
| Milk |
3 cup |
| Cardamom |
3
(powdered) |
| Cashew
nuts |
15 |
| Ghee |
1/4 cup |
- Roast
the cashews in Melted butter until it becomes golden brown and keep it aside.
- Making
Syrup: Grate the jaggery.
- Heat the pan with 2 1/2 cup of water when the
water boils add grated jaggery.
- Let it boil for 20 min, in the medium heat, stirr occasionally, until it becomes a thick syrup.
- For
testing: take a drop of syrup in the cold water, it should not
dissolve immediately. Keep it aside.
- Cook the rice with 3 cup milk and 1/2 cup water in the
cooker until it becomes tender. Let it cool.
- Blend
the cooked rice in the blender.
- Heat
the pan with the ghee and add blended rice and add jaggery syrup slowly
and continuously stirring, add powdered cardamom and roasted cashew nuts, mix
well.
- Let it heat in the simmer for 3 min and stirring continuously
Recipe by Gomathi .R, TN
India |
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