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AGARAVADISAL
INGREDIENTS
- Raw rice cooked - 200grms.
- Ghee -5 tablespoon
- Cashewnuts - 25 gms.
- Raisins - 1 tablespoon.
- Milk - 400 ml
- Coconut milk - 100 ml
- Elaichi powder - 1/2 tablespoon.
- Sugar or Jaggery - 200 gm.
- Salt - 1/4 tsp.
METHOD OF PREPARATIOn
- Preesure cook the raw rice in the ratio 1:2 - rice:water with salt, for 15 minutes.
- Keep aside the cooked rice.
- Now add sugar or jaggery to the milk and boil for 5 minutes till sugar or jaggery gets dissolved.
- Now filter the milk using tea filter to avoid dust and sand present in the jaggery or sugar.
- Add the cooked rice to the milk and again boil for 3 minutes as the rice gets mixed with the milk properly.
- Add coconut milk and stir well keep boiling for 2 minutes.
- Now add fried cashew nuts and raisins and elachi powder and switch off the stove.
- The tasty agaravadisal is ready. This dish is especially prepared during Mattu pongal.
- This dish is mostly liked by the children.
- This can be given as a evening snacks for the children.
Rava kesari | Aval Kesari | Mysore pak | Mango kesari | Carrot-Papaya halwa | Sesame(Til) laddu | Agaravadisal |
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