INGREDIENTS :
Barley - 1 cup
Moong dal - 1/2 cup
Jaggery / Vellam - 250 gms
Ghee
Cashews, Raisins - 1 handful
METHOD OF PREPARATION:
1. Wash barley well in cold water. Pressure cook dal and barley with 3 cups of water till barley is soft.
2. Prepare jaggery syrup and filter the impurities.
3. Add in to the barley and dal and cook till it thickens. Add 2 ladles of ghee. Once done, garnish it with Ghee roasted Cashews and Raisins.
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