June 08, 2017


Rice - 125 gms
Coconut - 1/2 (grated)
Sugar or jaggery - 200 gms
Milk - 300 ml
Cardamon powder - 1/4 tsp
Saffron - few strands
Edible camphor - pinch
Ghee - 2 tsp
Cashew  nuts - 10


  • Soak rice for one hour. grind rice and coconut together with water to make a coarse paste.
  • Take 500 ml of water and mix the paste well with water.
  • Bring to boil; stir continuously until rice is well cooked.
  • Then add jaggery or sugar and mix.
  • When sugar dissolves completely add milk and mix well.
  • fry cashew nuts in ghee.
  • Lastly add cardamom powder, saffron cashew nuts and edible camphor.
  • Mix well and serve hot or warm.

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