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A sweet rice usually Christian traditional
Published On: 17 Jan 2010
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
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
Cook rice in milk and water to very tender, falling apart stage.
Melt jaggery in water and simmer to plain syrup stage.
Add cooked rice to the melted jaggery, mix and cook on medium-low heat.
Heat ghee in a small frying pan and fry cashews and golden raisins to light golden color.
Add the whole thing - ghee along with fried cashews and golden raisins to the prepared paachor.
Simmer on medium-low heat stirring in-between, until the whole thing thickens a bit and comes together to moist, firm mass.
Stir in cardamom powder and mix thoroughly just before turning off the heat.
:- Paachor - Milk Rice is ready!!!:- Serve the Paachor - Milk Rice warm or cold.
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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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