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Thick pudding made from coarse semolina, milk, sugar and ghee
Published On: 25 Mar 2008
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Roast the cashews and raisins in a tsp of ghee (Clarified Butter) and keep it aside.
:- If you have only butter, microwave it into a liquid form and pour it into a warm pan. If the pan is too hot, butter becomes black.
Fry the rava (Semolina Coarse) in a tbsp of ghee, till it turns slight brownish.
Heat the milk in a pan.
After the milk boils, add the rava slowly and keep stirring it for about 5 mins.
:- IMP NOTE - While adding rava to milk it may become lumpy. If it becomes too lumpy(which it did for me), after the mix has cooled a little bit, pour it into a blender and blend well for nice consistency.
Pour the blended mix back into the warm (not hot) pan in small flame.
Add the sugar, food colour mixed in milk, cardamom powder, cashews and raisins, while stirring slowly.
Keep pouring the ghee in small quantities until the mixture becomes solid and doesn`t stick to the sides of the pan.
:- Serve it hot.
:- It becomes firm with time. If your pour it into a greased square tin tray /oven tray, while it is still warm and allow it too cool for 8-10 hrs, you may be able to cut it into rectangle/diamond shape.
I tried this recipe yesterday... it was really really good...
thanks for the warning about lumps. but, it tasted really good.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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