AKKI HUGGI /KUSUBI HUGGI
Ingredients:
Rice 1 cup
saffola (kusabi) seeds 1/2 cup
salt to taste
Ghee to serve with..
Method:
Soak saffolla seeds overnight or atleast for 4-6 hours.
Grind in a blender with 2 cups of water and filter through cheese cloth.
Grind the pulp once or twice more with 1 cup water, filter and keep aside the milky part.
Discard the pulp.
Cook rice in pressure cooker to soft consistency.
Transfer the cooked rice to a thick bottom vessel.
Add the kusabi milk and salt to this, mix well and cook well on low fire for 30 minutes, with intermittent stirring to get white and tasty kheer.
Serve hot with Ghee...
Good to be served with "Brinjal Sabji"/Badnekai Pallya...
