of Dubai, AE
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300 g rice
1/2 kg jaggery
1 cup thick milk
50 g cashew nut & kismiss
5 tbsp ghee
put enough water in the rice to cook.
put cardamom when the rice is boiling.
when the rice gets cooked put crushed jaggrey in the rice and let the jaggrey melt in the rice.
put milk and mix the rice well.
later heat the ghee in kadai, fry the cashew nut and kismiss and then put it in the rice along with the ghee and mix it.
here the jaggery rice payasam is ready.
eat it hot or cold it will be very tasty.
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