PACHORU CAKE / RICE CAKE / PONGALA CAKE

As Vishu is approaching, I wanted to post something special that I love and it is traditional simple recipe with a modern twist known as “Pachoru Cake”, which you can prepare at home without putting in many efforts.

“Pachoru” is a traditional sweet rice, prepared during Christian ritual functions. After the long hours of service we would eagerly wait for a dollop of pachoru for our starving taste buds. Simple natural ingredient such as brown rice, jaggery and coconut, is highly irresistible. Pachoru is also commonly known as Rice pudding / Sweet Pongala / Ari Paysam – as we call in Malayalam / Chawal ka Kheer - as we call in Hindi. It is a thick consistency Paysam / Kheer.

Variations: “Pachoru Cake” is nothing different than Pachoru. Retaining the authenticity of this recipe, I have given it a modern look. If you are lactose intolerant, you may switch from dairy milk to coconut milk or almond milk. I love anything sweet, but I am always fond of all types of Paysams and any variations to this  classic dessert by adding sago pearls, nuts or saffron or rose water or condensed milk, just gets better and super.

I don’t mind having the leftover paysam’s straight from the fridge, as I can better feel all the yum flavors when it is served cold. Cold serve was the inspirational spark for my “Pachoru Cake”. I guess right from childhood I was impatient to reheat or thaw the food.

Traditionally Paysam's are cooked in Brass Uruli. Uruli is a thick bottomed pan with thick base and this avoids burning of the ingredients and it’s smooth finishing avoids any sticking. Uruli is also used for cooking other recipes. If you do not have an Uruli, you can cook it in any non-stick, thick bottom pan as i am doing.

Paachoru is a nutritious dish and very filling, after all rice, jaggery and ghee is always a wining combo.  You may try out my other paysam (click link) Semiya Paysam

If you found this post useful, all it takes a simple “like”, “share”, follow Google+ and drop in some love in the comment box to keep me motivated.  

Ingredients:

• 1 cup cooked Matta Rice
• 1 cup grated Coconut
• 2 cup Milk
• 1 cup grated Jaggery
• 1 teaspoon Vardamom powder
• 2 teaspoon Ghee
• Thinly sliced Coconut
• Few pieces of Almond

Procedure:

For lunch i had cooked excess Matta rice, to use it to prepare Pachoru.  Matta rice is a variety of barboiled rice, known for it's coarseness and health benefits as it contains fiber. 

In a thick bottom vessel, heat the milk and add the cooked rice. Let the rice further cook in the milk and you will notice that the brown rice will release it’s colour and turn the milk to slightly pink.

When the milk turns less than half the quantity, stir in the freshly grated coconut and jaggery.  Allow it to cook for some more time until it is almost dry. Keep stirring in between, to avoid the milk from burning at that base of the pan.

Now comes the blissful moment of adding 1 dollop of ghee along with cardamom powder and in between keep stirring, while the porridge simmers on medium low heat.  Once the mixture thickens to a light moist firm mass, turn off the flame and let it rest for a while.

In the meantime, heat 1 teaspoon of ghee and fry the almonds and set it aside. In the same ghee fry the coconut flakes, until golden brown.  Please feel free to add in your preferred nuts such as cashew-nuts and raisins.

Take a flat baking tray and grease it with the leftover ghee. 

Spread out the rice mixture evenly in the tray and then sprinkle some fresh coconut over it and almonds.

Keep it in fridge for setting.  Once it becomes firm, cut it into desired shape and garnish with the fried coconut flakes.

Yummy soft delicate rice cake known as “Pachoru Cake” is ready to eat.

If you found this post useful, all it takes a simple “like”, “share”, follow Google+ and drop in some love in the comment box to keep me motivated.  Thank you  

Please do SUBSCRIBE this Blog and like us on www.facebook.com/inishkitchen if you liked this recipe and wish to receive more updates on the upcoming posts.