Saturday, November 08th, 2008 | Author:


  • Raw rice 250 grams (½ lb)
  • Paasi paruppu (Moong dal) 50 grams (½ cup)
  • Vellam (Jaggery/Brown sugar) 300 grams (¾ lb)
  • Cashews 10
  • Cardamom 10 split
  • Ghee (clarified butter) 100 grams (½ cup)


  1. Fry the moong dal in a pan without oil till it turns light brown
  2. Mix the rice and dal together and cook with water (3 cups rice for each cup of rice+dal)
  3. Heat ½ cup water in a pan with the brown sugar and boil till the syrup reaches the consistency where if you take a pinch of the syrup between your fingers it should be sticky and form a thread between the fingers
  4. Mix the rice paste to the syrup and remove from the heat
  5. Fry the cashews in 2 tsp ghee till the brown lightly and add to the rice
  6. Add crushed cardamoms and the left over ghee and mix well
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