Recipe by Rosy Rodrigues
Ingredients:
1 cup basmati or raw rice
6 pods cardamom (without the skin)
1 cup moong dal
1/2 tsp salt
1/2 kg jaggery
1 can coconut milk
almonds/cashews (fried in ghee)*Optional
Steps:
- Soak one cup basmati or raw rice in water for 1 hour.
- Grind with 2 cups of water and cardamom seeds.
- Add an additional cup of water to make a thin batter. Should be thinner than panpole batter.
- In a vessel, cook 1 cup moong dal until it splits.
- When done, add 1/2 tsp salt, 2 cups water and 1/2 kg jaggery. Simmer until the jaggery melts.
- Reduce heat, add the ground rice batter a little at a time. Adding it all together will make it hard to stir. Continue to cook until you see some bubbling.
- Lastly, add a can of coconut milk or 8 tablespoons of Maggie coconut powder mixed with warm water. Taste and adjust salt and sugar if needed.
- Add fried nuts, if desired.
- ENJOY!
Notes:
- Variation: Boil sago until clear. Add the sago to the vorn.