INGREDIENTS: Senagapappu (bengal gram / chenna dal) -  1cup, Jaggery (bellam) -  as per taste, Raw
rice semolina (biyyampu rava) -  1 cup, Milk - 2 cups (as required) , Ghee - 2 tbl spoons, Cashews, Kismiss (yendu dhraksha / raisins), Elachi


  • Boil bengal gram in an pressure cooker

  • Drain water completely and keep

  • Soak raw rice semolina in water for 30 minutes

  • Place a pan on flame

  • Heat ghee in it

  • Add boiled chenna dal in the pan

  • Add raw rice semolina and mix well

  • Add required quantity of milk and mix well

  • Boil till semolina cooks soft

  • Add jaggery and mix again

  • When the kheer turns thick off flame

  • Add pinch of elachi powder

  • Dish out ans garnish with fried dry fruits

  • Chill it and serve cool ...


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