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Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts

July 3, 2019

Carrot Kheer In Pressure Cooker - Carrot Payasam Recipe – Gajar Kheer

carrot payasam
Carrot kheer is our family favorite Indian dessert recipe. We call it as carrot payasam in Tamil. Sendhil likes to eat carrots either raw or in the form of halwa, kheer more than kootu, poriyal. So I try to make this Indian style dessert at least once in a month for my Thursday Guru pooja or Friday Lakshmi pooja neivedyam. Usually I make carrot kheer by grating the carrot, saute in ghee and cook in milk. Mostly I make it in a kadai and its time consuming too. Recently I came across this carrot kheer recipe in a pressure cooker in a YouTube video and tried it for Thursday Guru pooja prasad. It came out very well and finger licking good. We loved it. Its easy and quick to prepare too. All you need is just to pressure cook sliced carrots, grind to a puree. Add sugar, milk and cardamom powder. Boil for few minutes and serve. The entire work gets over under 15 minutes. I made this kheer in a simple way without using condensed milk. For variations, you can use condensed milk in place of sugar. It tastes more rich and creamy. This carrot kheer is a crowd pleaser and party friendly recipe. It can be served both warm and cold. I am sure everyone will love it. Friends, do try this easy carrot kheer recipe in a pressure cooker and share your feedback with me. Please check the video below.

Check out my carrot kheer recipe in another method.



carrot kheer


Carrot kheer recipe - Gajar ka kheer recipe


Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe in a pressure cooker



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup - 250ml
  • Carrot / Gajar - 3
  • Boiled milk - 1/2 liter
  • Sugar - 1/2 to 3/4 cup
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - 5 + 5 for roasting
  • Badam/ almonds – 5
  • Ghee – 1 tbsp
  • Water - if required
  • Saffron threads - to garnish
HOW TO MAKE CARROT KHEER
  1. Wash and peel the carrot. Cut into roundels.
  2. Pressure cook the carrot adding water, cashews and almonds in low flame for one whistle.
  3. Grind the carrot and nuts to smooth paste. Add to cooker.
  4. Add milk, sugar and cardamom powder. Boil for few minutes.
  5. Garnish with saffron threads. Roast chopped cashews in ghee and add to carrot kheer.
  6. Serve warm or hot. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the carrot. Trim the top and bottom part. Cut into roundels.
  • carrot  kheer in pressure cooker
  • Take the chopped carrot in a pressure cooker. Add 1 cup of water, 5 cashewnuts and 5 almonds. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released.
  • carrot  kheer in pressure cooker
  • Grind to a smooth batter after carrot cools down. Take the pureed carrot in the pressure cooker or a kadai. Add 1.5 to 2 cups of milk, required sugar and cardamom powder. Mix well and boil till sugar dissolves completely.
  • carrot  kheer in pressure cooker
  • In the mean time, heat a small kadai. Roast chopped cashewnuts till golden brown. Add to the carrot kheer and switch off the flame. Garnish with saffron threads. You can serve it warm or chilled by refrigerating it for few hours.
  • carrot  kheer in pressure cooker  carrot kheer in pressure cooker

      • Enjoy this yummy carrot kheer. Its a crowd pleaser. You can make it for parties or get together. It stays good for 2 days in refrigerator. So you can make it in advance and serve chilled. Tastes creamy and delicious.

      Note

      • You can adjust the quantity of sugar as per your taste.
      • Quantity of milk can also be reduced or increased based on the thickness you need. I made it slightly watery.
      • This kheer thickens as it cools down. So you can add more water or boiled milk and bring to serving consistency.

      Try this easy, yummy carrot kheer and enjoy !
      carrot  kheer in pressure cooker




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      May 14, 2019

      Mango Mastani Recipe Pune Style – Mango Recipes

      mango mastani
      Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

      Do check out my other MANGO RECIPES too !

      mango mastani pune style

      Mango mastani recipe in Pune style


      Mango mastani recipe in Pune style

      Pune style mango mastani recipe



      Cuisine: North Indian
      Category: Drink
      Serves: Serves 1 to 2
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes



      INGREDIENTS
      1 cup = 250ml
      • Ripe mango - 1
      • Sugar -  1 to 2 tbsp (adjust as per the taste of mango)
      • Boiled, chilled Milk - 1/2 cup
      • Mango ice cream - 2 scoops
      • Chopped Almond, Pista, Cashews, tutti frutti - a handful
      • Glazed cherries - 2 (to decorate)
      • Chopped mango – 2 to 3 tbsp
      HOW TO MAKE MANGO MASTANI RECIPE
      1. Wash and slice mango skin. Chop it.
      2. Grind to a thick, pourable milkshake adding milk and sugar.
      3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
      4. Garnish with nuts, tutti frutti chopped mango and a cherry !
      5. Serve immediately !
      MANGO MASTANI RECIPE - STEP BY STEP PICTURES
      • Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down.

      • In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree.
      • mango mastani recipe
      • Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy ! mango mastani recipe

      Note

      • For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake.
      • Tutti frutti is optional.
      Try this easy, yummy mango mastani and enjoy !

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      May 7, 2019

      Easy Vanilla Popsicle Recipe – Milk Popsicle Without Condensed milk, Heavy Cream

      vanilla popsicle recipe
      Yesterday Raksha and her friend wanted to make some easy popsicle recipe for holiday activity. She was looking for vanilla popsicle recipe with milk and sugar. I told her to make it without condensed milk or heavy cream as I didn’t have both in my hand. She googled and found this recipe in cookclickndevour. Its a very simple and easy recipe with just 3 major ingredients milk, sugar and corn flour. Raksha and her friend made it under my supervision. I was not sure of the output as this popsicle is without any creamy ingredient like condensed milk or fresh cream. But to our surprise, it came out very well. Kids became super happy to see the popsicle demolding beautifully. Only negative point is that this popsicle melts quickly and there may be few ice crystals while you eat. You should consume it immediately after taking out from the freezer. But this recipe wins your heart for sure. Friends do try this easy, yummy vanilla popsicle recipe along with your kids and enjoy ! Lets see how to make vanilla popsicle recipe with step by step pictures.

      Do check out my other ice cream recipes !

      Easy vanilla popsicle recipe

      Easy vanilla popsicle recipe


      Easy vanilla popsicle recipe

      Easy vanilla popsicle recipe for kids. Its a yummy milk popsicle recipe without using heavy cream and condensed milk.



      Cuisine: Indian
      Category: Popsicle recipes
      Serves: 5
      Prep time: 5 Minutes
      Cook time: 10 Hours Minutes
      Total time: 10H 5Minutes



      INGREDIENTS
      1 cup = 250ml
      • Boiled milk - 1 cup + 2 tbsp extra
      • Corn flour - 1 tsp
      • Sugar - 3 to 4 tbsp ( I used 3 tbsp)
      • Vanilla essence - 1/2 tsp
      • Popsicle mould - 5
      HOW TO MAKE VANILLA MILK POPSICLE
      1. To make vanilla popsicle, mix 2 tbsp milk with corn flour without any lumps.
      2. Add 1 cup of milk, sugar and vanilla essence. Mix to dissolve sugar.
      3. Boil in medium flame for 5 minutes by stirring constantly.
      4. Cool down the milk and pour in popsicle mould.
      5. Freeze it for 12 hours. Take the mould and dip in cold water for a minute.
      6. Demold the popsicle and consume immediately !
      VANILLA POPSICLE RECIPE - STEP BY STEP PICTURES
      • In a wide bowl, take 2 tbsp of milk (Boiled milk at room temperature). Mix corn flour without lumps.

      • Add this milk to 1 cup of boiled milk at room temperature. Add sugar and vanilla essence. Mix till sugar dissolves completely.

      • Now boil the milk in low to medium flame for 5 minutes. Keep mixing the milk to avoid burnt bottom. Switch off the flame and cool down the milk completely. 
      • Easy vanilla popsicle recipe

        Easy vanilla popsicle recipe
      • Pour in the mould. Cover it with the lid. Freeze it overnight or minimum 12 hours. The next day remove the popsicle mold. Dip in water or shown it under tap water for a minute. Remove the lid and demold it carefully. Consume it immediately because this popsicle melts quickly. Enjoy !  Easy vanilla popsicle recipe

      Note

      • For variations you can use 1/4 cup of condensed milk instead of sugar.
      • For more creamy popsicle, you can use heavy cream or fresh cream. But you should beat the cream until stiff peaks form and then mix the milk and sugar to it.

      Try this easy vanilla popsicle recipe and enjoy with your kids !
      Easy vanilla popsicle recipe

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      April 23, 2019

      Arcot Makkan Peda Recipe - How To Make Makkan Peda

      Makkan peda
      Makkan peda is a popular sweet in Arcot, a small town in Vellore district, Tamilnadu. Arcot makkan peda is similar to khoya gulab jamun but it looks and tastes slightly different. I haven’t tasted the makkan peda from Arcot sweet shops but I had bookmarked its original recipe from an old Tamil magazine. I also watched the making of makkan peda in a sweet shop in Lakshmi Nair’s “Flavors of India” YouTube channel. Usually I make gulab jamun for any special occasion in my family. For a change I tried this makkan peda for the first time for my wedding anniversary celebration last week. It came out so well, soft and doubled in size too. I found many makkan peda recipes uisng gulab jamun mix instead of khoya, milk, curd and vanaspati. But I din’t use all these ingredients.  As I wanted to make it from scratch, I used store bought sugarless khoya, maida/ all purpose flour, baking soda and ghee. Just mix everything to make the dough, deep fry and dip in sugar syrup just like gulab jamun. As it looks flat and melts in mouth like butter, this sweet is named as makkan peda. Do try it. You will love it for sure. Ok friends, lets see how to make Arcot makkan peda recipe with step by step pictures.

      Makkan peda recipe


      Makkan Peda Recipe - Arcot makkan peda


      Makkan Peda Recipe - Arcot makkan peda

      How to make Arcot makkan peda recipe with khoya, maida, ghee and baking soda.



      Cuisine: Tamil nadu
      Category: Sweet
      Serves: 15 to 20
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes



      INGREDIENTS
      1 cup = 250ml
      • Unsweetened Khoya - 200 gms packet (I used Milky Mist khoya)
      • All purpose flour / Maida - 1 cup
      • Baking soda - 1/4 tsp
      • Sugar – 1/2 tsp (optional, to get dark brown color)
      • Melted ghee- 2.5 tbsp (at room temperature)
      • Water - as needed ( 1 to 2 tbsp)
      • Cooking oil - to deep fry
      For Sugar Syrup
      • Sugar - 3 cups
      • Water - 3 cups
      • Cardamom powder - 1/2 tsp
      • Saffron strands - few
      • Cashews, badam, pista, melon seeds, dates, dry grapes - 1/2 cup(Chop finely to stuff the peda)
      HOW TO MAKE ARCOT MAKKAN PEDA
      1. Chop all the dry fruits and nuts finely. This is the stuffing for makkan peda.
      2. Take the khoya at room temperature and crumble it well.
      3. Measure and take it in a bowl. Sieve maida, baking soda and add to khoya.
      4. Add melted ghee and mix well to make a crumble mixture.
      5. Add required water and make a smooth non-sticky dough.
      6. Knead gently. Cover and rest for 10 minutes.
      7. In the mean time, make sugar syrup. Mix sugar and water.
      8. Boil for 10 minutes till it becomes sticky in consistency.
      9. Take the dough, make a small ball. Press it slightly and stuff with a tsp of nuts.
      10. Cover it and make a round shape. Press it to shape like peda.
      11. Heat oil to deep fry. Fry the peda in batches. Flip and cook both sides till dark golden brown.
      12. Remove and peda and dip in sugar syrup. Leave it overnight for best taste !
      MAKKAN PEDA RECIPE - STEP BY STEP PICTURES
      • Lets make the stuffing for makkan peda. Take all the dry fruits and nuts. Chop finely and set aside.
      • Makkan peda recipe
      • In a wide bowl, take the crumbled or grated khoya. It comes to less than 1 cup. To this sieve 1 cup of maida and baking soda. Add sugar and melted ghee.  Mix everything well without any lumps. It should resemble a crumbly mixture.
      • Makkan peda recipe  
          Makkan peda recipe
      • Add required water and make a smooth dough without cracks. Knead slightly and rest the dough for 10 minutes by covering the dough with a lid. Seal the cracks and roll the dough if any.
      • Makkan peda recipe
      • In the mean time, make the sugar syrup. In a deep bottomed wide kadai, take sugar and water. Heat and melt it. Boil in medium flame for 10 minutes till it becomes slightly sticky. It resembles like oil with as shine. Switch off the flame. Add few saffron and cardamom powder. Mix well and keep aside.
      • Makkan peda recipe
      • Now take the dough. Pinch into small balls. Take a ball and press it in the middle. Stuff a tsp of chopped nuts and dry fruits. Seal the corners and make a ball without cracks. Flatten it slightly to make peda shape. Arrange all the peda in a plate. Do not let it dry. Keep it covered. Peda should be crack free.
        • Makkan peda recipe  
        Makkan peda recipe
      • Heat oil to deep fry the peda. Drop a pinch of batter. If it rises to the top slowly, oil temperature is right. Now drop 4 to 5 peda per batch. Cook in medium flame till it becomes dark golden brown in both the sides. Peda will start to float in oil as it cooks. So flip it and cook the other side too. Stay nearby and deep fry it patiently.  Remove in a tissue paper. Makkan peda recipe
      • Add to sugar syrup immediately and press it well. Makkan peda absorbs the syrup in few hours and becomes soft, almost double in size. You can keep it for 2 hours till over night too. Remove the sugar syrup carefully and serve it ! Makkan peda recipe
      • Enjoy !

      Note

      • Make sure the khoya is smooth without lumps. So its better to grate it or crumble it really well before measuring it.
      • Make sure there are no cracks in the peda before dropping in oil. You can seal it with fingers and press it.
      • Deep fry in oil patiently till it changes to dark golden brown in color. Do not fry in high flame because color of peda changes quickly but it remains uncooked inside.

      Try this Arcot special makkan peda sweet at home ! Enjoy !!

      arcot makkan peda recipe


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      February 15, 2019

      Delhi Carrot Halwa In Pressure Cooker – Gajar Halwa Recipe Without Khoya In Pressure Cooker

      Gajar halwa / Carrot halwa using Delhi carrot was in my try list for long time. Recently I bought some fresh Delhi carrots in Reliance. I thought of trying carrot halwa and red carrot pickle with it. To begin with, I tried this easy carrot halwa recipe without khoya and condensed milk in pressure cooker for a surprise guest at home yesterday. I finished the preparation quickly under 20 minutes. It came out really well with a bright red color. We loved it very much. I served the same for Valentine’s day treat as well. Friends, do try this yummy carrot halwa using Delhi carrot easily in a pressure cooker. Don’t forget to share your feedback with me.  For variations, you can use Ooty carrot instead of Delhi carrot. Cook the grated carrot in an open kadai, add condensed milk instead of sugar, milk and try it.


      Check out my other 18 halwa varieties too !


      Delhi carrot halwa in a pressure cooker


      Delhi carrot halwa in a pressure cooker

      Carrot halwa with Delhi carrot made eaaily in a pressure cooker.



      Cuisine: Indian
      Category: Sweet
      Serves: Serves 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes



      INGREDIENTS
      1 cup - 250ml
      • Grated carrot - 2 cups (I used 2 Delhi carrot)
      • Sugar - 3/4 cup ( Use 1/2 cup for mild sweetness)
      • Cardamom powder - 1/2 tsp
      • Boiled milk - 1/2 cup
      • Salt - a pinch
      • Cashew nuts - Few
      • Ghee - 2 to 3 tbsp
      HOW TO MAKE CARRTOT HALWA IN PFRESSURE COOKER
      1. Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater.
      2. Measure 2 cups from it. In a pressure cooker base, heat 1 tbsp ghee.
      3. Saute carrot for 5 minutes to leave the raw smell. Add milk and a pinch of salt.
      4. Pressure cook in high flame for 2 to 3 whistles.
      5. Open the cooker after the steam is released. Add sugar, cardamom powder and a tsp of ghee.
      6. Mix well in medium flame till halwa starts to leave the sides of cooker.
      7. Lastly add ghee roasted cashews along with the remaining ghee. Mix well and serve warm with ice cream !
      METHOD - STEP BY STEP PICTURES
      • Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater. Measure 2 cups from it and set aside.

      • Heat 1 tbsp ghee in a pressure cooker. Saute the grated carrot in medium to high flame till its raw smell leaves completely. It takes 5 to 7 minutes. Carrot changes to pale red in color. Add boiled milk( at room temperature) and a pinch of salt. Mix well.

      • Cover the lid. Put the weight valve. Keep the flame high and pressure cook for 2 to 3 whistles. Open the cooker after steam is released. Carrot becomes soft after cooking and some milk will be leftover in the bottom of cooker.

      • Add sugar, cardamom powder and a tsp of ghee to avoid halwa sticking to the bottom of cooker. Mix well. Carrot mixture liquifies after adding sugar. Mix in medium to high flame till the mixture becomes thick and starts to leave the sides of cooker.

      • Do not over cook the carrot, sugar mixture to prevent halwa becoming hard and chewy. Switch off the flame at the right time with some wetness in it. When it cools down, halwa comes to perfect consistency.

      • Roast cashews in the remaining ghee. Add to the halwa. Mix well and serve it warm with a scoop of vanilla ice cream. Enjoy !
      •  

          

      Note

      • Adjust the quantity of sugar as per your taste.
      • You can replace sugar and milk with condensed milk. In that case, cook carrot adding little water.
      • Do not over mix the carrot after adding sugar. Halwa may become chewy and hard after cooling down.

      Try this easy, yummy Carrot halwa in a pressure cooker and enjoy ! I served halwa and dry fruits mixture for my guest.
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      January 18, 2019

      Kavuni Arisi Recipe – Chettinad Kavuni Arisi Sweet Recipe – Black Rice Recipes

       Kavuni arisi recipe
       Kavuni arisi is a popular sweet recipe in Chettinad region. It is served in all Chettinad wedding feast. Kavuni arisi is prepared with black rice / Karuppu arisi (Oryza Sativa). It can be prepared with red rice/ Sigappu arisi too. Kavuni rice sweet is an easy recipe. Just wash and soak black rice, pressure cook it. Mix with sugar and coconut. Enjoy, its that simple and easy to make. Black rice is also known as purple rice, sticky rice in India. Black rice is completely different from brown rice and white rice. Its a popular rice variety in Myanmar, Burma. They call it as Chak-hao. It tastes chewy and slightly hard. Back rice is considered as a super food. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. It has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. Black rice is also a good source of iron, vitamin E, fiber and antioxidants. It is suitable for preparing dessert, porridge, pongal, idli, dosa and some traditional Chinese black rice cake, bread and noodles. During our recent trip to Karaikudi, people told Chettiars used to bring black rice, burma teakwood and much more by trading all over the world in olden days. Nowadays good quality black rice is cultivated in pudukkottai, karaikudi region and is supplied all over Tamil nadu. You can get it online or from any organic millet shops. I bought this black rice, hand pounded rice ( Kaikuthal arisi) and bamboo rice (moongil arisi) from a shop in front of Green park restaurant in Palani road, Kottapatti – Dindigul.

      This is the first time I am using black rice. So I went through many websites and watched YouTube videos for cooking this rice perfectly. I also asked Viji akka from Chettinad for Kavuni arisi recipe mainly the rice water ratio and the quantity of sugar, coconut. Based on her traditional family recipe, I tried it twice and made a perfect kavuni arisi sweet. I noticed two things in this recipe. One, black rice is basically hard and wild. So it should be soaked for a minimum of 6 hours to cook well. I soaked overnight, nearly 12 hours. Secondly, it takes more water to cook no matter about cooking in an open pot or in a pressure cooker. It takes 1:4 rice water ratio. You should cook till the white part comes out from the red bran. So cooking time varies as per the rice. Old rice takes more water and more time to cook whereas new rice consumes less water. Based on the age of rice, water quantity and cooking time varies. Quantity of sugar can be varied as per your taste. Usually it is 1:1 ratio of rice and sugar but I felt its too sweet. So I used 1:3/4 ratio. There is no need to cook the rice after adding sugar and coconut as per Viji akka’s recipe. But I saw many versions with variations in the basic kavuni arisi recipe. However you make it, its a tasty indulgence ! If you are conscious about using sugar, you can always add Karupatti / Palm jaggery or jaggery. Just powder them and add it. Ok, lets see how to make Chettinad special Kavuni arisi recipe with step by step pictures.

      Check out more Chettinad special recipes !

      Kavuni arisi recipe

      Kavuni arisi recipe


      Kavuni arisi recipe Chettinad special sweet - Kavuni arisi using black rice, sugar and coconut.

      Cuisine: Chettinad
      Category: Sweet
      Serves: Serves 4
      Prep time: 8 Hours
      Cook time: 20 Minutes
      Total time: 8 Hours 20 Minutes



      INGREDIENTS
      1 cup = 250ml
      • Black rice / Kavuni arisi - 1/2 cup
      • Water - 2 to 2.5 cups
      • Sugar - 1/2 cup (I used 1/3 cup)
      • Grated coconut - 1/2 cup
      • Ghee - 1 tbsp
      • Cashew nuts – Few
      • Cardamom powder – 1/2 tsp (optional)

      METHOD

      • Wash the black rice / Kavuni arisi twice or thrice to remove the dust. Soak overnight (12 hours) or minimum 6 hours.
      • In a pressure cooker base, take 5 cups of water. Add the soaked kavuni arisi draining excess water. Pressure cook in very low flame for 5 to 6 whistles till the rice becomes mushy. After cooking, you should be see the white part and red bran separately. It is cooked soft but it tastes mildly chewy and hard. Do not panic.  Quantity of water and number of whistles to pressure cook depends on the age of rice.(Old rice takes more water whereas new rice takes just 2.5 cups of water for 1 cup of rice. Similarly old rice takes more time to cook than new ones).
      Kavuni arisi recipe
      • After the steam is released, open the cooker. You will find a layer of water. Just mash the rice with a ladle. Drain the excess water and reserve it. Add sugar, grated coconut and cardamom powder. As soon as you add sugar, it will melt and mixture becomes watery. But it will thicken as it cools down.   If you feel its too thick you can add the cooked, reserved water to adjust the consistency. Suppose if its too watery, you can boil till thick. But the traditional kavuni arisi recipe doesn't call for cooking after adding sugar and coconut. 
      Kavuni arisi recipe
      • After mixing the rice, sugar and coconut, check for the taste. Add more sugar if needed. Lastly add cashew nuts roasted in a tbsp of ghee. Serve warm or cold. Enjoy !
      Kavuni arisi recipe
      Note
      • Cardamom powder is optional. You can skip it to enjoy the flavor of black rice.
      • Black rice takes more time to cook than white rice and brown rice. So cook in low flame for more whistles.
      • There is no need to cook the rice after adding sugar and coconut. Just mix them and serve immediately.

      Try this yummy Chettinad special Kavuni arisi recipe. You will love it !
      Chettinad Kavuni arisi recipe
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