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DISH NAME : PACHORU (SWEET RICE PORRIDGE)
Preparation Time : 12 minutes
Cooking Time : 25 minutes
Description
Pachoru is a sweet dish served as an evening snack in Kerala homes. It is also given as an offering to devotees in various churches too.
Note
1) The rice used for this dish is traditionally known as "payasa ari", which is used for making desserts. It is raw rice with a little bran. If not available,you can use any raw rice.
| Quantity | Name | |
|---|---|---|
| 1 Cup | Raw rice, broken | |
| 4 Cups | Water (approximate) | |
| 0.75 Cup | Jaggery | |
| 1 Pinch | Salt | |
| 1 Pinch | Cardamom powder | |
| 0.5 Tsp. | Cumin dry roasted & powdered | |
| 0.5 Tsp. | Dry ginger powder | |
| 0.25 Cup | Coconut, grated | |
| Garnish | ||
| 8 No.s | Cashews | |
| 1 Tbsp. | Golden raisin | |
| 1 Tbsp. | Clarified butter/ghee | |
Method
1) Boil water with salt.
2) Add washed rice and cook on medium flame till cooked. Rice should be just cooked. It should not turn mushy. Neither should it be under cooked, as after adding jaggery, rice will become slightly harder.
3) Boil jaggery with about 1/4 cup water. Strain for impurities.
4) Add jaggery and coconut to rice and cook till thick.
5) Put off fire and add cardamom powder, cumin & dry ginger powder. Stir well.
6) Heat ghee. Fry cashews till golden brown. Add raisins. When it baloons up, put off fire. Add this to the cooked rice.
Serving Suggestions
Serve warm. Adding small dessert banana cut into small pieces while eating will be good.