Servings: 4-5
Ingredients:
Content
|
Quantity
|
Comment
|
Rice
|
4 tbsp
| |
Poppy seeds (Gasa gase)
|
2 tbsp
| |
Coconut
|
4 tbsp
|
Dessicated
|
Red rock sugar (kallusakkare)
|
A big lemon size
| |
Jaggery
|
To taste
| |
Saffron
|
2-3 strands
|
optional
|
Cardamom powder
|
¼ tsp
| |
Almonds
|
4-5
| |
Cashews
|
4-5
| |
Raisins
|
A handful
| |
Ghee
|
1 tsp
| |
Milk
|
1 cup
|
Method:
Wash and drain rice and set aside for 10 minutes. Dry roast poppy seeds and rice separately until fragrant and golden brown. Set aside.
Dry roast almonds and cashews together until light brown and set aside.
Grind the roasted ingredients with coconut to a smooth paste. Add milk. Add water to required consistency (more if you want to drink it and less if you want it thick). Add saffron, rock sugar and jaggery.
Bring it to a boil with continuous stirring on medium flame and adjust sweetness and consistency. Lower the flame, add cardamom powder and mix well. Simmer on low flame until you get a nice aroma. Heat ghee in a small pan and roast the raisins as shown. Pour this over the prepared pudding and serve.
