INGREDIENTS:- Palada or rice ada – 1/3 cup
- Whole milk – 4 cup
- Sago(sabudana/chauwari) – 2 tbsp
- Sugar – 1 cup (adjust to taste)
- Cardamom powder – 1/2 tsp
- Nuts - 10 or more
- Ghee – 2 tsp
- Raisins – 1 tsp (optional)
METHOD:
- In a heavy bottomed vessel, cook the chauwari by adding 5 glasses of water.
- When it done, it will appear to be transparent and soft. When it is fully cooked, Drain the water completely and reserve this cooked Sabudana.
- Heat ghee in a heavy bottomed pan, add cashews and raisins in it. Fry until golden brown. Set aside.
- In the same pan, add the ada and fry until slightly browned. Set aside.
- Now pour milk to the pan , allow it to boil then add sugar.
- Keep stirring in medium flame until it thickens and becomes almost half of the quantity.
- At this stage add the fried ada, cardomom powder and stir well. Cook until the ada becomes soft - Now add the cooked chauwari and mix well.
- Keep in low flame for 3-5mins and switch off in semi runny consistency as it thickens after sometime.
- If you need, you can add more milk.
- Garnish with cashews and raisins and serve hot or cold.
