Recipes
Kambu Koozh Recipe
Servings |
MetricUS Imperial
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Ingredients
- 1 cup pearl millet kambu
- 3 1/2 cups Water
- 2 cups Buttermilk
- 1/2 tsp Salt
Ingredients
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Instructions
- Rinse pearl millet and put it in a pressure cooker
- Pour the water over the pearl millet, put the lid on the pressure cooker and cook on medium heat until it whistles three times
- After three whistles, remove the cooker from the stove
- Allow the steam to escape, open the cooker and place it back on the stove
- Cook the kambu on high heat, stirring constantly until the mixture thickens
- After it thickens, remove kambu from the stove and allow it to cool
- Once sufficiently cool, shape the kambu into small, two inch balls
- Immerse the balls in a bowl of water until the water is just covering the balls
- Leave bowl in the fridge overnight
- Then use a whisk to whisk the balls and water together
- Add the buttermilk and salt and whisk again
- Garnish with raw onions
- Serve!
Recipe Notes
You can leave the kambu in water in the fridge for 2-3 hours as well.