A traditional sweet of Tamilnadu prepared during festivals, specially on Sankaranti day.
vegetarian 1 servings
1 cup Rice
1 tbsp Green Gram (split)
2 cups Jaggery, grated
¼ cup Cashews
¼ cup Raisins
1 tsp Cardamom, powder
1 cup Clarified Butter
Fry the mong dal lightly and add it to rice.
Pour water into it and pressure cook so that it gets mashed well.
Take a vessel and pour 1 glass water into it and add jaggery.
Allow it to thicken. In the meanwhile, mash the rice well into a fine paste( this is essential otherwise the rice will not mix properly with the jaggery) .
Fry cashew and raisins and keep aside. When the jaggery thickens, add the rice paste and pour the ghee and mix well till it thickens( it should be in a semi-solid state as on cooling it will thicken further).
Add cardamon powder and cashew/raisins. Serve hot.
A dash of ghee on top of the serving wil add to the taste