Shanthi's Cookbook

Small grained/ Sona masoori Rice - 1 cup

Chana dal - 1/2 cup

Yellow Moong Dal - 1/2 cup

Jaggery - 2 cups

Cashew nuts - 1 tbsp

Sliced Almomds - 1 tbsp

Raisins - 1 tbsp

Cardamom/Elachi Powder - 1/2 tsp

Ghee / Clarified butter - 3 tsp

Milk - 8 cups

1. Roast Chana dal, Moong dal and rice in a non-stick pan on a low flame. Occasionally keep stirring the mixture with a spatula to prevent burning. Roast till they turn light brown and you can smell a nice roasted aroma.

2. Add 5 cups of milk and pressure cook it. Wait for 5 to 6 whistles and turn off the stove.

3. In a deep bottom pan, heat up some ghee/butter and on a low flame roast - cashew, almonds and raisins. Keep aside.

4. In the same pan, now add 1 cup of milk. Grate the jaggery and add 2 cups of it to the milk. Add the elachi powder to it and bring it to a boil.

5. Now put the cooked rice,moong and chana dal mixture into the milk and jaggery. According to taste and consistency , add more milk and jaggery. (you can also add sugar at this point of time instead of jaggery)

6. Put the roasted nuts and raisins on top and let it simmer.

Serving Suggestion : It can be served hot or cold. I personally like it cold :-)