Muthira/horse gram – 1 cup
Cooked Basmati Rice – 1 cup
Jaggery – 250 gm
Thick Coconut milk – 1 cup
Thin Coconut milk – 4 cups
Cardamom powder – 1/4 tsp
Ginger powder – 1/4 tsp
Pick muthira for any dirt and stones. Dry roast the horsegram.
Pressure cook horsegram up to 6 whistles along with water. Release the pressure and open the cooker. Add cooked basmati rice to the pressure cooked horsegram and cook till it gives 2 whistles.
Prepare jaggery syrup by heating jaggery along with some water. Sarkkara paniyakkuka. Pass this through a strainer to remove any dirt.
Now to the jaggery syrup, add the cooked horsegram basmati rice mixture and ghee. Saute them well till the water starts to leave (varattuka). Add thin coconut milk. Allow it to boil. When it starts to thicken, add thick coconut milk and switch off the stove (don’t boil this). Now add cardamom powder and ginger powder. Stir well.