Tuesday, January 4, 2011

Oats Akkaravadisal


1 cup oats
1/4 cup green gram dal (moong dal)
1 cup grated jaggery
1 cup milk
1/2 tsp cardamom powder
3 tbsp ghee
Cashews and raisins
Pinch of edible camphor (pachaai karpooram)

Heat 2 tbsp ghee and roast the oats well. Add 3 cups of water and cook it. Keep seperately. Pressure cook the dal seperately till soft. Heat the jaggery with little water and after it melts, strain it to remove the impurities. Heat it again and allow it to get thick. Add the dal and cooked oats to it and mix well. Cook on low flame for few minutes so that the jaggery taste gets mixed well.

Roast the cashews in the remaining ghee and add it along with cardamom powder and edible camphor. Mix well. Switch off the gas and allow it to cool a little. Finally add the boiled milk and mix well. Ensure that you add it when it is in room temperature or else it will curdle.
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