- Add 50 gm of jaggery to 1 litre of water and let it dissolve.
- Crush 3 cardamoms, ½ teaspoon of dried ginger and the juice of 1 lemon.
- Serve cold or at room temperature. Garnish with mint leaves. (optional)
- Blend 1 ½ cups of ragi and millet flour with water and leave overnight.
- Cook 1 ½ cups of raw rice with extra water. Add the ragi/millet mixture to the rice once it’s cooked. Keep stirring till it becomes a thick paste.
- Add water, a few teaspoons of curd, salt to taste and finally chopped onions before you serve at room temperature.
Dessert or drink? Go figure. Madurai’s most favourite sweet dish is probably where a falooda and thick shake meet halfway. It contains hand-churned ice cream and condensed milk with tree gum. The Nawabs of Arcot were supposed to have brought the dessert to Madurai and now the Jigarthanda has travelled all over Tamil Nadu in newer, improvised avatars. (Also Read : Ramzan Special: 4 Delicious Falooda Recipes to Beat the Heat)
Photo Credit: insagram/mathewpmathew
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About Ashwin RajagopalanI am the proverbial slashie - a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.