A traditional sweet rice dish made with jaggery, rice, moong dal, and flavored with cardamom and ghee.
Prep: 20 minutes
Cook: 40 minutes
Serves: 20 people
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How to Prepare
Rinse 5 cups of raw rice and 1.25 cups of moong dal separately until the water runs clear.
In a pressure cooker, add the rinsed rice and moong dal with 15 cups of water. Cook for 3 whistles on medium heat.
Once the pressure releases naturally, open the cooker and mash the cooked rice and dal mixture lightly.
In a heavy-bottomed pan, heat 5 tablespoons of ghee on low heat. Add 100 grams of cashew nuts and fry until golden brown, then remove and set aside.
In the same pan, add 5 teaspoons of cumin seeds (jeera) and let them splutter for a few seconds.
Add the mashed rice-dal mixture to the pan and mix well with the cumin seeds.
Add 5 cups of jaggery (dissolved in 2.5 cups of water and strained to remove impurities) to the mixture. Stir continuously on low heat until the jaggery blends well and the mixture thickens (about 10-15 minutes).
Add 2.5 teaspoons of cardamom powder and the fried cashew nuts to the mixture. Mix well.
Drizzle 2.5 tablespoons of ghee on top before serving. Serve hot.