Andhra milk kozhakkattai recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Milk - 1/2 liter
  2. Raw rice - 1 cup
  3. Perl sago (javvarisi) - 1/2 cup
  4. Sugar - 5 teaspoon (tsp.)
  5. Jaggery - 1/4 kilogram
  6. Cashew - as needed
  7. Ghee - 1 teaspoon (tsp.)
  8. Cardamom powder - 1/2 teaspoon (tsp.)

PREPARATION:

  1. Soak perl sago in water, drain and keep it aside.
  2. -- Making the rice strings --
    1. Soak the rice in water for 1 hour.
    2. Drain the liquid and dry the rice in a dry white cloth and not in direct sunlight until the moisture is gone.
    3. Grind this into a fine rice flour.
    4. Add water and make a soft rice dough.
    5. Divide the dough into small balls and roll them to a long thick string about 10 inch size.
  3. Break the jaggery into a powder. Add little water heat and bring to boil and keep it aside.
  4. Bring milk boil. Add soaked sago and cook them. Once they are cooked keep them aside. Now to the milk add rice strings (don't stir right away), simmer and cook all the strings and keep it aside.
  5. Now to the boiling milk, add sugar and cook until the sugar is dissolved. Now switch off the stove.
  6. Now add the cooked rice strings, sago, jaggery. Stir and break the rice stings into small pieces.
  7. Roast the cashew in ghee and add to the milk. Now add the cardamom powder to the milk. Mix well and serve.

NOTES:




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