15/04/2024
Vishu Katta
Ingredients:
• 1/2 cup raw rice
• 1 1/2 cups thick coconut milk (first extract)
• 1/2 cup thin coconut milk (second extract)
• 1/4 teaspoon cumin seeds (jeera)
• 1 teaspoon ghee (clarified butter)
• 1/2 cup jaggery
• 1/4 cup water
• Salt to taste
Method:
1. Prepare Jaggery Syrup:
o Dissolve the jaggery in 1/4 cup of water over low heat. Strain to remove impurities.
o Boil the strained jaggery syrup until it thickens slightly. Keep it warm.
2. Cook the Rice:
o Wash and soak the rice for 30 minutes.
o Drain the water and cook the rice in 1 1/2 cups of water until soft. Mash the rice.
3. Mix Coconut Milk:
o In a heavy-bottomed pan, mix the mashed rice with the second extract of coconut milk (thin coconut milk).
o Add cumin seeds and cook over low heat, stirring continuously until it thickens.
4. Add First Extract of Coconut Milk:
o Once the mixture thickens, add the first extract of coconut milk (thick coconut milk).
o Stir well and continue cooking until it reaches a custard-like consistency.
5. Temper with Ghee and Cumin Seeds:
o Heat ghee in a small pan and add cumin seeds.
o Pour this tempering over the cooked rice mixture and mix well.
6. Shape and Serve:
o Transfer the cooked Vishu Katta to a greased dish or mold.
o Press it down firmly and let it cool.
o Cut into squares or diamond shapes.
o Serve warm with the prepared jaggery syrup drizzled on top.
7. Enjoy! 🌼
Remember to adjust the sweetness according to your preference. Vishu Katta is traditionally served with jaggery syrup and pairs well with black coffee or tea. Happy Vishu! 🌴🍽️
