Kusubi huggi is a specialty of Haveri. It is made of kusubi seeds or saffolla (safola) seeds. This is a salty preparation and is also called akki huggi sometimes. This salty kheer is served during a feast, specially feast of wheat payasam (ghodi huggi) or holige, before serving the sweet feast.
Ingredients:
Rice 1 cup, saffola (kusabi) seeds 1/2 cup, salt to taste.
Process:
- 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.
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