Recipe by Rosy Rodrigues
Ingredients:
1/4 cup raw rice (wash & soak for 3 hours at least)
6 cardamom - only seeds (no husk)1/4 packet rice vermicelli
15 cashew nuts
100 grams raisins
6 tbsp of coconut milk powder (or 1 cup of whole milk)
1/2 cup sugar or jaggery
1 1/2 tbsp ghee
pinch of salt
Steps:
- Grind the raw rice with cardamom seeds. Once ground, add 2 cups of water and keep it aside.
- Mix 6 tbsp of coconut milk powder in 1 cup of warm water and keep it aside.
- If you are using jaggery, boil it in water. Keep only the top part of the liquid aside and throw out the sediment from the bottom.
- In a medium vessel, heat ghee. Reduce the flame, add cashews and fry till it turns golden (about 30 seconds) and quickly take it out. Don't let it burn.
- Add raisins and stir. Quickly take it out when it soaks up in ghee (becomes round).
- Break the vermicelli and add it into the same ghee and fry on low flame for about 30 seconds.
- Add the ground rice water to the vessel of vermicelli and keep stirring.
- Add sugar or jaggery water n stir. The rice batter should cook properly for about 10 minutes on high flame but keep stirring continuously. If it gets too thick, keep adding hot water.
- Add a pinch of salt.
- When almost cooked, add cashews, raisins and coconut milk and let it simmer while stirring. Bring to a boil and turn off the fire before it boils too much.
- Taste and add more sugar if needed.
- Pour in to a bowl and eat it hot or cold.
- ENJOY!
