𝑮𝒖𝒅 𝒌𝒂 𝑷𝒂𝒍𝒖𝒅𝒂 (𝑹𝒊𝒄𝒆 𝒂𝒏𝒅 𝒋𝒂𝒈𝒈𝒆𝒓𝒚 𝒑𝒖𝒅𝒅𝒊𝒏𝒈)..
I have no clue about the origin of jaggery and rice pudding but it really is healthy as well as tasty, especially when chilled. Jaggery gives earthiness to this dish and coconut milk and fennel gives freshness. I have not come across this pudding anywhere apart from few muslim households in Karnataka region. Preparation of Paluda needs dextrity and hence the dish isn't being prepared now a days except few households, where no matter what it takes, they cook such old dishes. I am sure I won't be able to cook it without Ammi's help. We millennials will never dedicate time and energy for complicated dishes. Everyone prefer easy peesy recipe but trust me cooking dishes which are related to your culture is pure joy. And I believe everyone must preserve the dishes which is being passed on from generations. So here I am to treassure this recipe forever and share it with you guys..
You will need :
•Coconut milk 800ml (I have used homemade coconut milk and not canned. I suggest the same for better results, you can also use cannedd coconut milk)
•1/2cup rice (soaked for 3hours)
•Jaggery (gud) 400gms grated or powdered and soaked in water)
•1tsp Fennel powder
•1/2tsp cardamom powder
•1/2 cup poppy seeds for garnishing
Method :
•In a mixer, grind the coconut milk amd rice until smooth
•Strain through muslin cloth.
•Add the soaked jaggery to this strained milk and mix well.
•Cook this mixture, stirring continuously to ensure there are no lumps.
•Add fennel amd cardamlm powder.
•Cook on medium flame till the mixture thickens. It should start bubbling and leaves sides of the pan. This will take 20-25 minutes. Do not stop stirring until then.
•Spoon the mixture in a large tray. Sprinkle poppy seeds on top. •Allow it to set for 1 hour in the fridge. Cut into diamond/square shape and serve it chilled.
Note : This pudding sets without any gelatin or agar agar.
Happy cooking ❤️
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