A sweet made in parts of Andhra Pradesh's’ Chitoor district, by slow cooking rice and sago in full cream milk and jaggery. What stands out in this recipe is the unique flavour and texture the sago imparts. Watch this recipe and let us know how you liked it.
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Ingredients:
Raw Rice - 1 cup
Sago - ¼ cup
Milk - 4 cups milk
Water - 1 cup
Powdered jaggery - 3 cups
Cardamom- 5 nos (powdered)
Edible camphor - a pinch
Roasted nuts & raisins - 3 tbsp
Ghee - 5 tbsp
Method:
1. Wash and soak rice & sago in water for 1 hour.
2. In a pressure cooker heat ghee (2 tbsp) and add the soaked rice & sago.
3. Add 2 cups of milk and 1 cup of water and pressure cook for 3-4 whistles.
4. Once pressure releases, open cooker and mix well.
5. Ensure you don’t break the sago balls.
6. Add the remaining 2 cups of milk and bring to a boil.
7. Add the powdered jaggery, cardamom powder and edible camphor
8. Bring to a boil and garnish with roasted nuts & raisins.
Note:
If your jaggery has impurities, add ½ cup of water to 3 cups of jaggery and melt it.
Cool this mixture down and strain into the cooked rice & sago mixture (step 7)
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About Rakesh Raghunathan
Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama threw in, as he draws his audiences into a space where food and art converge seamlessly.
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