Ingredients
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3 green cardamom pods
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1 tablespoon sugar
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50 grams dhuli moong dal (split skinless green gram)
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150 grams short grain rice, soaked for 30 minutes
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600 ml milk
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200 grams grated cane jaggery
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1 tablespoon ghee
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1 tablespoon chopped fresh coconut
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2 tablespoons raisins
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7 or 8 cashews
Directions
Steps
|
1
Done
|
Break the cardamom pods and put the seeds in a spice grinder. Add the sugar and grind to a fine powder. |
|
2
Done
3
|
Place a nonstick saucepan over medium heat. Add the dal and dry-roast for 2 to 3 minutes or until fragrant. |
|
3
Done
1
|
Drain and add the rice to the same heated pan and dry-roast for 1 minute. Transfer to another bowl and set aside. |
|
4
Done
10
|
Return the dal to the same heated pan. Add 2½ cups (500 ml) of the milk and 1½ (300 ml) cupswater and bring to a boil. Cover and cook for 10 minutes or until the dal is three quarters done. |
|
5
Done
20
|
Add the rice, the remaining ½ cup (100 ml) milk, and 1 cup (200 ml) water. Cover and cook for 20 minutes or until both the dal and rice are cooked. |
|
6
Done
|
Add the jaggery and stir continuously until the jaggery is dissolved. Add ¼ cup (50 ml) of the ghee and stir. |
|
7
Done
|
Meanwhile, place a small nonstick sauté pan over medium heat and add the remaining 1 tablespoon ghee. When the ghee melts, add the coconut, raisins, and cashews, and sauté until lightly browned. Add to the dal-rice mixture. |
|
8
Done
3
|
Add the ground cardamom mixture and stir. Cook for 2 to 3 minutes. |
|
9
Done
|
Remove from the heat and serve hot. |
