Raw rice – 1 1/2 cups
Thick coconut milk – 1/2 – 1 cup
Thin coconut milk – 5 cups
Cumin seeds – 1/2 tsp
Salt as needed
Jaggery as needed
1. Pressure cook raw rice along with 5 cups of thin coconut milk, salt and cumin seeds till 2 whistles.
2. When the pressure is released, add thick coconut milk to the cooked rice. Boil it. Switch off the stove.
3. Grease a plate and pour the cooked rice to this and flatten it, keep it for sometime, so that you can cut it into desired shape.
Pachoru is ready to be served with jaggery syrup or sugar.
How to prepare jaggery syrup?
In a pan, add grated jaggery and water. Heat the pan. Let the jaggery melt. Let the melted jaggery syrup thicken slightly (don’t overdo it). You can add ghee to this for taste.
Jaggery syrup is ready to be poured over pachoru.
6 thoughts on “Pachoru”
new to me and interesting too..
Thats a new one to me… Authentic and yummy preparation
Ooh am drooling here. Looks awesome
Thanks for introducing a traditional recipe. Looks delicious.
hey Beena..did prepare paachoru for Mother Mary feast on 8th. thanks for the recipe..will share on my page and link it here.. 🙂