A healthier version of the popular akkaravadisal by using red poha instead of normal rice.
1 cup red poha
1/ 3 cup greengram dal
4 tbsp bengalgram dal
3/4 cup jaggery
1 tsp cardamom powder
A bit of orange red colour (optional)
A bit of pachai karpooram (edible camphor)
Few roasted cashews and raisins
1 cup milk
Clean and wash the poha well. Pressure cook poha and dals with 2 cups of water.
In a seperate vessel, add little water to the jaggery and heat till it starts boiling. Add cardamom powder to it and cooked poha and dal. Mix well. Add the food colour, edible camphor and mix well. Cook for five minutes. Add milk and mix well for 2 minutes.
Garnish with roasted cashews and raisins.
*You can even add some ghee to it.
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