Below recipe by Somdatta Saha

Ingredients:

• RAW RICE 3/4 CUP

• MOONG DAL 1/4 CUP

• WATER 4 CUPS

• MILK 3 CUPS

• SUGAR 1 CUP

• GHEE 2 TBLSP

• CASHEW NUTS 10 NOS.

• ELACHI POWDER A PINCH

• EDIBLE CAMPHOR(PACHHA KARPOORAM) A PINCH(OPTIONAL)

Instructions:

• Wash the rice and moongdal and soak it in 3 cups of water for 1/2 an hour.

• In a heavy bottomed kadai/pressure cooker, add a tsp of ghee and fry the cashew nuts till it turns into a nice golden colur.

• When it is done keep it aside and add the rice and moongdal (keep the water aside)

• Fry for a minute

• Add the water and milk to this.

• Allow it to cook, by stirring in between.

• Allow the rice and dal to cook very nicely.

• In a kadai add the sugar and add 2 tblsp of water.

• When it comes to one string consistency switch it off and transfer the sugar syrup to the cooked rice and moong dal .

• Add ghee and the fried cashew nuts , elachi powder and mix well.

• IMG_4264 If using pachha karporam add it at the last stage and mix well.

Note:

• Sugar can be replaced with jagerry also.

• You can also keep the rice and moongdal in a vessel and pressure cook it.

• If you are cooking in a pressure cooker, keep the mixture in a big vessel ,otherwise the milk will come out and the rice wont get cooked.