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Edible Culture: Greasy Rice

  

Edible Culture: Greasy Rice









 
Hi there,

Today, let's examine porridge.


 
Supplies: 1 cup porridge semolina or muesli

Grated jaggery, 3/4 cup
Two tablespoons of ghee
half a cup of just-grated coconut
three water cups
one-fourth cup of heated milk
1/4 teaspoon ground cardamom
A small amount of salt
Three tablespoons of thinly sliced cashews, almonds, and pistachios
One spoonful of raisins
 
1) Heat two tablespoons of ghee in a kadai. In it, roast the semolina porridge. Add the almonds, cashews, and sliced pistachios.
2) As you roast the semolina, preheat three cups of water on a different gas. Give it a dash of salt.
3) Add hot water and milk to the well-roasted semolina. Combine knitting. Place a lid on it and steam it on medium heat for two minutes. Include a fresh coconut. Mix in the fresh coconut.
4) Stir in the grated jaggery when the semolina has finished cooking. Add raisins once the jaggery has melted.
5) Shut off the steam and set the burner to medium. Mix in the cardamom powder.


 
Warm up the food.


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