Amidst all great desserts like cakes, something different for Angie’s FF anniversary <3. An awesome Indian dessert that is made from yellow lentils and rice cooked in palm sugar syrup and seasoned with some cashews and raisins roasted in coconut oil. This is a dessert that’s loaded with ghee. When I say loaded, I mean 1/2 cup of solid ghee and sometimes, lentils and rice cooked in milk. This would definitely top Sanju’s favourite dessert. I made a vegan version. Removed milk, replaced with water, ghee with coconut oil (definitely not 1/2 cup), it tasted great.
Palm sugar is awesome. Try to grab a pack of it from Indian grocery. Thai palm sugar is bit different to Indian. SriLankan is okay. It is one of the richest sources of iron, low GI, it’s not the best to have on a sugar-free diet, but if you are looking for a better sugar replacement, this is good. 🙂
Now, on to the recipe,
- Rice-1/2 cup
- Lentils-1/2 cup
- Water-3 cups
- Palm sugar-chopped-1 cup (for mild), 2 cups for super sweetness
- Cardamom pods-3
- Coconut Oil-2 Tbsp+1 tsp
- Cashew -broken into bits-1/4 cup
- Sultanas/Raisins-1/4 cup
- Salt-1/8 tsp
- In a pressure cooker/stockpot, add rice, lentils, coconut oil, water and boil until mushy. (pressure cooker: 4 steam outbursts-my mum calls them ‘whistles’-it’s cute and 7 mins on low heat).
- Meanwhile, add chopped up palm sugar and add a cup of water in a saucepan, let the palm sugar dissolve in water and turn the heat off. Pass it through a tea strainer to strain the dirt, if any.
- So once the rice and lentils are cooked, mash them really really well add palm sugar water onto it and let it all boil on a low flame. If it is lumpy, you gotta mash really well.
- It will start bubbling and thicken.Cover and let it simmer for 4 mins, add 1 Tbsp coconut oil to glaze the mixture. It has to be porridge consistency. Once it gets there, turn off heat. it will thicken.
- Now, in a small pan, add remaining Tbsp of oil, add cashews, wait until they brown and then add sultanas. Wait for them to puff up. Add them on top of the porridge and serve hot/cold.