As I said Saturday pooja is always a dig occasion for Amma and for Neivedyam she will come out with a different one whenever she has time. Else it’s the regular Semiya Payasam. On many such occasions one gets to see creative dishes coming out and one such dish was surely this. When she first made it, I was totally impressed! Not just with the taste, but with the time it takes to get this done. This has become a regular whenever we are in short of time to make the neivedyam. And you won’t find it different in taste too.
Imagine soaking rice and slogging over it for 30 or so, on other hand you have a very similar dish ready within flat 10 mins. I am not joking, seriously that’s what this dish takes to get done. This is made with the thicker Poha, which needs some soaking but still will be crunchy after being made.
Thick Poha / Flattened Rice – 1 cup
Jaggary – 1 cup
Cardamom a pinch
Cashew and Raisins for garnish,
Ghee – 1 tsp for roasting
Method to prepare:
Wash and soak the thick poha for 10 mins. This depends on how thick your poha is. I normally soak for about 7 mins. Drain it.
Meanwhile take the jaggary in a pan and melt it using very little water. Remove the scum if any. Sieve it and add the drained poha. Simmer for 5 mins. Add cardamom powder and roasted nuts.
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