Traditionally, this is a South Indian dessert dish usually made for a harvest festival. But since its a sweet dish, it’s made throughout the year for gatherings, festivals, weddings etc. The actual recipe is cooked on stove top with constant stirring for about an 45 mins to an hour. Well, this recipe is shortcut for this dessert for our current busy life 😀! Try it this festive season and enjoy!
Vegetarian | GF
Serving Size : 4 (as dessert)
Prep ⏰: 5 mins | Cook ⏰ : 15 mins
Ingredients
1/2 cup rice
1/2 cup moong dal
1 cup jaggery
2 tsp cardamom powder / elaichi
2 tbsp clarified butter / ghee
2 tbsp desiccated or fresh grated coconut
2 tbsp of dry fruits (cashews and raisins) pinch of nutmeg
water as needed
Instructions
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 5 mins.
Add ghee and when warm, add cashews, raisin and toast them till cashews are golden brown and raisin plums up.
Add rice and moong dal and sauté the mixture for 1-2 minutes. Add 2 cups of water , cardamom powder, nutmeg and coconut and mix well.
Cancel “Saute” mode and select “Pressure Cook/High” mode with cook time of 4 mins. Once done , naturally release the pressure (NPR) for 5-6 mins then quick release.
Select “Sauté/More” mode with cook time of 5 mins. If the jaggery is powdered, add it directly with 1/2 to 3/4 cup of water and if it’s in lumps, dissolve it in warm water and add to the mixture.
Keep stirring the mixture for 2-3 minutes till jaggery is well incorporated and then cancel the “Saute” mode and transfer it to a bowl so that jaggery doesn’t stick to the bottom.
Garnish with nuts and serve hot! Enjoy !
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