Kerala Pachoru Recipe: How to Make Delicious Sweet Rice
Kerala-style pachoru | Pachore also known as sweet rice, is a traditional South Indian dessert that is made with rice, jaggery, coconut, and aromatic spices. Its unique flavors and rich texture make it a perfect choice for special occasions or as a sweet treat for your taste buds. So, let’s dive into the step-by-step process of making this delectable dish.
How To Make Pachore
Kerala-style Pachoru or Sweet Rice
Pachoru, also known as ചക്കര ചോറ് is a delicious and traditional Kerala-style sweet rice dish. It is made using raw rice, jaggery (or brown sugar), coconut, and aromatic spices.
Ingredients
- 2 cup Raw Rice
- 6 cups water
- 3 cups grated or shredded coconut
- 350 grams jaggery or brown sugar
- 2 tablespoons ghee clarified butter
- 3/4 tsp cumin powder
- 3/4 tsp dry ginger powder optional
- 1 teaspoon cardamom powder
- A pinch of salt
- Cashews and raisins optional, for garnish
Instructions
- Rinse the rice thoroughly under running water until the water runs clear. Drain the rice and keep it aside.
- In a deep-bottomed saucepan add 6 cups of water and bring it to a boil.
- Reduce heat to medium and add the rinsed rice to the boiling water and cover with a lid.
- Cook until the rice is 70-80% done. You want the rice grains to be firm and separate.
- In a separate pan, melt the jaggery (or brown sugar) with a little water on medium heat, stirring continuously until it forms a syrup. Remove from heat and set aside.* Crush or grate jaggery if you have the block ones. Measure about 350 gram, add this to the pan, and add 1/4 cup water into it. Heat it up to melt the jaggery over a medium flame. Stir continuously until the jaggery dissolves in the water completely. Strain the jaggery syrup to remove any impurities. Keep it aside.
- Once the rice is cooked, add grated coconut and 1 tsp ghee. Mix gently to combine and cover with a lid. Cook for another 2 minutes.
- Now add strained jaggery syrup. Make sure the rice is cooked before adding jaggery syrup. Adjust the sweetness to your taste.
- Pour the jaggery syrup over the rice and coconut mixture. Add cardamom powder, cumin powder, and a pinch of salt. Stir gently to combine all the ingredients.
- Cover the pan and let it simmer on low heat for 5-10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Once the rice absorbs the flavors and the mixture thickens slightly, remove from heat.
- In a small pan or wok, heat the ghee over medium heat. Add cashews and raisins (if using) and sauté until the cashews turn golden brown and the raisins plump up. Remove them from the pan and set aside for garnishing.
- Serve the Pachoru or Sweet Rice garnished with the sautéed cashews and raisins.
Video
Notes
Soaking the Rice
Begin by taking 2 cups of rice and washing it thoroughly under running water to remove any impurities. Transfer the washed rice to a bowl and add enough water to cover it. Allow the rice to soak for about 15 minutes. This step ensures that the rice cooks evenly and absorbs the flavors of the dish. Drain the soaked rice and set aside.
Tips and Variations
- Using Different Types of Rice: While traditionally raw rice is used, you can experiment with different types of rice like Basmati or Jasmine to add unique flavors and textures to the dish.
- Experimenting with Jaggery Quantities: Adjust the amount of jaggery according to your taste preference. If you prefer a sweeter Pachoru, increase the jaggery quantity, and vice versa.
- Enhancing the Flavor with Spices: Apart from cardamom, you can also add a pinch of cinnamon or nutmeg powder to the ghee for a delightful aromatic twist.
- Adding Nuts and Raisins for Extra Delight: To enhance the texture and taste, you can add roasted almonds, pistachios, or grated coconut along with cashew nuts and raisins. Feel free to customize the nuts and dry fruits based on your preference.
- Serving Suggestions: Serve the Pachoru warm or chilled, based on your preference. You can enjoy it as a standalone dessert or pair it with a scoop of vanilla ice cream for an indulgent treat.
What rice to use for pachor? Raw Rice or Parboiled rice? ( Puzhungalari or Pachari)
Traditionally, Pachoru is made using raw rice, also known as Pachari or Puzhungalari in Kerala. Raw rice provides a softer and more delicate texture to the dish. Parboiled rice, on the other hand, is partially boiled and then dried before use. While parboiled rice can be used as a substitute, it will alter the texture and taste of the Pachoru. For an authentic Kerala-style Pachoru, it is recommended to use raw rice (Pachari or Puzhungalari).
More Favorite Kerala Recipes
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