Puliyogare + Doodhi Halwa

Ingredients

• Rice - 8Kg
• Shengana - 1.5 Kg
• Puliyogare powder - 2 Kg
• Rasam powder - 250 gms
• Curry leaves
• Safed Til - 200 gms
• Copra - 4
• Doodhi - 20 Kg
• Khoa - 4 Kg
• Sugar - 4 Kg
• Ghee - 1.5 Kg
• Kaju - 500 gms
• Kismis - 500 gms
• Elaichi powder - 200 gms
• Eating camphor little
   

Preparation

Puliyogare

• Heat oil, add curry leaves, shengana and saute
• Add haldi, puliyogare powder, rasam powder, safed til powder, sugar, little salt and mix to form thick paste
• Mix with rice 

Doodhi Halwa

• Remove skin and grate doodhi, leave the middle seeds part of the doodhi
• Heat ghee and sauté kaju and kishmis till they become mild brown and remove and keep separately
• Sauté doodhi in ghee till it cooks a little. 
• Add milk, sugar, elaichi powder and continue cooking
• Stir till doodhi cooks and ghee starts separating out
• Add Mawa and stir
• Add Kaju and Kishmis and mix