PaaChoru

The credit and special thanks for making this delicious PaaChoru goes to my Mother-in-Law Mrs. Sulochana Aachi an Expert in Cooking  and my Father-in-Law Dr. Subbaiah for making this film and being part in making this journey of my blog Subhashini Cooking a memorable one.
This is a Chettinad Special Dish  made during Padaippu and lot of special occasions. 

     PaaChoru is a Chettinad Special dish made especially during Padaippu. It is made with Karuppatti which is Palm Jaggery in English and little Jaggery. It is quiet easy to make and very tasty.




Rice - 200 gm
Palm Jaggery - 200 gm
Jaggery - 25 gm
Coconut -1/2 cup chopped
Ghee
Milk-1 cup
water - 2 cups

Heat the stove top.Then in a cooker add the rice, water-1 cup,  milk -1 cup.
Cook it without closing the lid . We have to cook till the rice is half cooked.
In the meantime prepare the Jaggery Syrup. For this heat a heavy bottomed vessel . Take the Palm Jaggery, Jaggery and add 1 cup of water . Cook it till the Jaggery is dissolved completely. Filter/strain the syrup and keep it ready.
When the rice is half done add the Jaggery syrup.
Add some ghee to it.
Close the lid and cook it for 1-2 whistles .
When its done  switch off the stove.
When the pressure is released , open it and add the chopped coconut and mix it. Add little ghee to it and mix well.
Yummy delicious PaaChoru is ready