Pachoru

Prep Time:

20 Minutes

Cook Time:

25 Minutes

Ready In Time:

50 Minutes

Serves:

8 Servings

Level

Beginner

Recipes Pachoru

About the Recipe

Pachoru is a simple, soul-satisfying dessert made with jeera samba rice and jaggery, traditionally prepared in South Indian homes—often passed down through generations. With its warm notes of cardamom and rich flavor of ghee and coconut, this dish is more than a sweet treat; it’s a nostalgic bite of family, memory, and tradition. This version, lovingly shared from my grandmother’s kitchen, brings comforting depth and authenticity to every spoonful.

Ingredients

1/2 cup Jeera semba rice
1.5 cup Water (for cooking rice)
1/2 cup Jaggery
2 tbsp Water (for jaggery syrup)
1 tsp Ghee
1/4 tsp Cardamom powder
2 tbsp Grated coconut

preparation

Step 1: Cook the Rice

Rinse jeera samba rice thoroughly.
Add it to a pressure cooker with water.
Cook for 3–4 whistles or until soft and mushy. Allow the pressure to release naturally.

Step 2: Prepare the Jaggery Syrup

In a small pan, combine jaggery with water.
Heat gently until fully melted.
Strain to remove impurities if needed.

Step 3: Combine and Simmer

Pour the jaggery syrup into the cooked rice.
Simmer on low heat, stirring gently, until the mixture thickens to a semi-solid, pudding-like consistency.

Step 4:Finish and Flavor

Stir in ghee and cardamom powder.
Add grated coconut, reserving a little for garnish.
Mix well before serving.