PACHOR

IMG_20190323_155010-1.jpgIn Kerala, during the festivals and feast PACHOR will be served in Christian churches especially Central Travancore. PACHOR is always cooked with freshly grated coconut and jaggery. But I cooked it with coconut milk.

INGREDIENTS

  1. 1 cup white rice
  2. 3/4 cup thick jaggery syrup
  3. 4 cup extraction of coconut milk from one coconut or freshly grated coconut
  4. pinch salt
  5. 1 tsp cardamom, cumin, nutmeg powder
  6. 1 tbsp ghee
  7. Little nuts and raisins

METHOD

  1. Melt the jaggery and drain. Keep it aside.
  2. Wash clean rice and pour 3 cup 2nd, 3rd extraction of coconut milk. Keep the lid covered and cook in low flame.
  3. Rice will become soft and thick add jaggery syrup.
  4. After 3 minutes it will become thick add 1st extract of milk.
  5. Then add the spice powders and mix well. Remove from the fire.
  6. Heat 1 tbsp ghee, then just saute nuts and raisins. Pour these into the pachor. Enjoy PACHOR in warm.IMG_20190323_154947

 

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