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Methiyachi Pez
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5 from 4 votes

Methiya Pez / Aatwal

Course Breakfast, Dessert, Desserts, Sweet, Breakfast, sweets
Cuisine Goan, Indian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2 People
Author Raksha Kamat

Equipment

  • Pressure cooker
  • Saucepan

Ingredients

  • ½ cup rice
  • 2 tablespoon fenugreek seeds
  • 1 cup coconut milk
  • 2 tablespoon grated jaggery
  • A pinch of salt

Instructions

  • Wash and soak rice and fenugreek seeds for minimum 30 minutes.
  • Pressure cook rice and fenugreek seeds together till the rice gets cooked and is mushy.
  • Transfer the pressure cooked rice and fenugreek seeds to another bowl. Switch on the gas, add coconut milk and grated jaggery, pinch of salt and mix well.
  • Simmer for 10 minutes till it starts bubbling.

Notes

To extract coconut milk, add the grated coconut meat to a mixer along with ½ cup water. Grind to make a thin paste. Add more water if needed. Pass this through a strainer and extract coconut milk. Discard the solid coconut meat which remains in the strainer.