A traditional Goan sweet - the Atol- has finally made its way to my kitchen and on this channel. It’s luscious and delicious with the richness of Coconut milk. The earthy sweetness of Palm jaggery that harmoniously blends with the rice just takes you back to Goa. Be generous with your coconut, I recommend and don’t be too careful with the jaggery. Give it all you’ve got!
Mog Asum ❤️ Let There Be Love
1 US Cup = 240 ml
Ingredients:
1 Cup Goan Parboiled Rice (washed & soaked overnight)
1 Cup Chana Dal (washed & soaked overnight)
1 teaspoon Salt
1 Cup fresh, grated Coconut
1 & 1/2 Cups Water (for coconut milk)
60 grams Palm Jaggery
60 grams Cane Jaggery
1/2 teaspoon Cardamom Powder
1 teaspoon Ghee (skip if you want to go vegan)
NOTE: You can use Jaggery in combination as I have, or any one that’s available to you. Traditionally, Palm jaggery is used alone.
#ExperienceSusegad
Music Credits:
Claudia by C Alvares from the Konkani movie Nirmon (Instrumental Cover by Tabitha Dias)
11 окт 2023
