I have been pushing mom for ancient recipes. Everyone else will probably think high of Gulab Jamoons and Mysore Paks but then who will care for these 'subaltern' sweets that are almost out of collective memories!! She probably thinks I am a nut to pursue such recipes. In fact I had never heard of this recipe before. Even mom kind of forgot about this one, just that my prodding brought back the memory of this dish. Well, the recipe actually calls for Akki-nucchu or broken rice but we did not get it here in USA, instead we got cream of rice and Mom used it instead. She opines that broken rice is still the best bet but like us if you fail to find broken rice, go ahead with some cream of rice.
We will need,
Broken Rice /Akki Nuchhu 1 Cups
Channa Dal 3/4 Cup
Jaggery 2 Cups
Coconut 1/2 Cup
Cardamon 2-3 crushed
Ghee 3 tbsp
- Pick and clean the broken rice. Wash in several changes of water. Combine with 4-4.5 cups of water and bring it to a boil. Simmer till cooked half way.
- Throw in the Channa Dal. Cook till the dal is tender but has a bite to it- al dente!
- Stir in crushed Jaggery, crushed and simmer till the flavors bend.
- Finish by stirring in the ghee. The ghee adds a nice simmer apart from of course enhancing the taste.
This recipe goes out to the MLLA 20th helping started by Susan