Ingredients :Par Boiled rice ( Puzungal Arisi)- 1 cup
Thoor Daal - 1/2 cup
Jaggery - 2 cups
Ghee - 6tsp
Cashew Nuts - as required
Cardamom - as required
Dry raisins
How to Cook:
Soak boiled rice and thoor daal in hot water for an hour.Drain it completely.Grind it in a blender very coarsely without adding water.
Spread the ground coarse paste in the idli mould and steam cook it for about 10 - 12mins..just like how u do for making idlis..then break the steam cooked cake in a blender as it will be hot..it will take time to do with hand..so grinding it in a blender will be good.the texture should be granular..
Dissolve the jaggery in 1/2 cup of hot water and bring it to a thin string like consistency..now add the grinded mixture,ghee and roast it in a mdeium flame till it becomes dry and soft..add the cardamom,dry raisins..Finally roast the cashews to a light golden brown and garnish the ukkarai..serve it warm..
Spread the ground coarse paste in the idli mould and steam cook it for about 10 - 12mins..just like how u do for making idlis..then break the steam cooked cake in a blender as it will be hot..it will take time to do with hand..so grinding it in a blender will be good.the texture should be granular..
Dissolve the jaggery in 1/2 cup of hot water and bring it to a thin string like consistency..now add the grinded mixture,ghee and roast it in a mdeium flame till it becomes dry and soft..add the cardamom,dry raisins..Finally roast the cashews to a light golden brown and garnish the ukkarai..serve it warm..
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