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Traditional Kongu Nadu Kandarappam Rasam

Name: Traditional Kongu Nadu Kandarappam Rasam
Total time: 45 min
Yield: 3 servings
Cuisine: Tamil Nadu, Chettinad
Ingredients: 1 cup main ingredient (rice / dal / rava / flour as per recipe); 1 cup jaggery or sugar; 3 tbsp ghee; 10 cashews and raisins; 1/4 tsp cardamom powder; 1/4 tsp edible camphor (optional); 1/2 cup coconut milk or milk; Prepared specially for Traditional Kongu Nadu Kandarappam Rasam

பாரம்பரிய கொங்கு நாடு கந்தரப்பம் ரசம்

45 mins Serves 3 Medium Chef Meenakshi Iyer Chettinad 4.6 (552)

Traditional Kongu Nadu Kandarappam Rasam — the festival sweet that every Tamil household makes for Pongal, Deepavali and weddings.

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Ingredients

1 cup main ingredient (rice / dal / rava / flour as per recipe)
1 cup jaggery or sugar
3 tbsp ghee
10 cashews and raisins
1/4 tsp cardamom powder
1/4 tsp edible camphor (optional)
1/2 cup coconut milk or milk
Prepared specially for Traditional Kongu Nadu Kandarappam Rasam

Cup to gram converter

200 g

Cooking timer

00:00

Method

1
Roast the main ingredient in ghee until golden and aromatic.
2
Cook it soft with the required water or milk.
3
Melt jaggery with a little water, filter the syrup and add it in.
4
Stir on low flame until the traditional kongu nadu kandarappam rasam thickens and leaves the sides of the pan.
5
Finish with cardamom, ghee-roasted cashews and raisins.