Rice - 1 cup, cooked
Milk - 3 cups
Kalkandu (Rock Candy) - 1 1/2 cup
Ghee - 1 cup
Cashewnuts - little
Saffron Strands - a pinch
Raisins - little
Cardamom Powder - a pinch
Pachai Karpooram (Edible Camphor) - a small piece
Add milk to rice and pressure till done.
Remove and mash lightly.
Fry the cashewnuts and raisins in ghee. Keep aside.
Add enough water to kalkandu and bring to a boil till it reaches an one string consistency.
Add the rice and mix well.
Add saffron strands, camphor, cardamom powder and mix well.
Garnish with the fried cashewnuts and raisins.
Pairs Well With
This is a delicious South Indian rock candy recipe that my mom used to make when we were kids.