Ingredients:
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Rice - 1 cup
Split Moong Dhal - 1/2 cup
Ghee - as required
salt - 1 tsp
Jaggery - 2 cups
Water - 2 1/2 cups
Milk - 2 cups
Water for dissolving jaggery - 1/2 cup
1. Pressure Cook rice, dhal, 1 tsp ghee, salt for 4 whistles.
2. Mash rice, dhal. Keep aside.
3. Add 1/2 cup water to jaggery and dissolve on a medium flame.
4. Once dissolved, strain jaggery water to remove dirt.
5. Boil Jaggery on a medium flame and wait until String State. ( Kambi Patham ).
6. Stir in the mashed rice, dhal mixture and combine well.
7. Add ghee as required.
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