Kudiraivali(Barnyard millet) OR any millet - 1 cup
Panam kalkandu (Palm Sugar candy) - 1 1/2 cup (roughly crushed)
Saffron - 1 pinch
Cashews - 10
Kismis(dry grapes) - 10
Pachaikarpooram - very little
Cardamom - 3 (powdered)
Milk - 4 cups
Ghee - 6 tablespoons
|Panamkalkandu (Palm sugar candy)|
Soak saffron in a tablespoon of hot milk. Fry cashews and kismis in a spoon of ghee. Keep aside.
Clean and wash the millets. Drain the water completely. Pressure cook barnyard millet in milk for 4 whistles. While hot, mash it well. Add panankalkandu and mix well on stove. Its not necessary to powder the panam kalkandu. It automatically dissolves in a few minutes on heat. While mixing the texture becomes watery, do not panic, it will thicken when warm.
Now add 1/2 of the ghee and stir for a while. Add powdered cardamom, saffron and pachaikarpooram. Add in the remaining ghee. Mix well. Garnish with ghee-fried cashews and kismis.
NOTE: The dish should be semi-solid and more milk can be added to get the desired consistency.