Rice & pongal

Serki Bhaath

Cotton seed milk rice

Sweet rice slow-cooked in paruthi paal with palm jaggery and cardamom.

Vegetarian

From the community kitchen

Ingredients

Tick ingredients as you go.

Use a 240 ml cup, 15 ml tablespoon and 5 ml teaspoon unless a quantity is given by weight.

Let’s cook.

Rinse rice. Simmer with paruthi paal and milk, stirring, until very soft; add hot water if needed.
Melt jaggery with syrup water and cardamom; strain.
Mash cooked rice lightly. Stir in syrup; simmer until creamy.
Fry coconut and cashews in ghee; fold into rice and serve warm.