Kambankool is an ideal and
traditional food for summer season because it is a natural coolant. Our last
two generations have shifted away to rice based food completely. However people
are going back as kammankool’s health benefits are known. Even there are road
side shops selling kammankool.
Kammangool is very easy to
prepare once you start the first time. Try and enjoy the benefits of kammangool
this summer without fail.
Recipe Cuisine : South Indian | Recipe Category: Drinks | Serves :
4
Preparation Time: 5 mins | Soaking Time : 3 hrs | Cooking Time: 15 mins
Ingredients:
Pear
Millet
|
1
cup
|
For Porridge:
|
|
Buttermilk
|
1
cup
|
Salt
|
Required
|
Chopped
Small Onion
|
Required
|
Procedure:
Preparation
Procedure:
1. Clean and remove the stones
from the pearl millet.
2. Wash them thoroughly for 3-4
times. Soak them for 3 hours.
3. Then drain the water completely
using the juice strainer. This will take 10 -15 mins.
4. Now make it into a coarse
powder using the dry mixie jar. Just pulsing for 3-4 times is enough. You
should not grind it into a fine powder.
Method 1 : Direct
Method
5. Heat 4 ½ cups of water in a
large bowl. When the water starts boiling, keep the flame at simmer. Then add the
ground pearl millet flour little by little and mix them quickly without making
lumps.
6. After all the flour is added,
mix them gently and close the lid of the pan. Cook till the mixture become soft
and thick. Mix them occasionally to avoid sticking at the bottom of the pan. This
will take 13-15 mins. You should keep the flame at simmer throughout the
process.
7. After they are cooked switch
off the flame and allow them to cool down completely.
Method 2 : Pressure
Cooker Method
8. Add 5 cups of water in a pressure cooker.
When the water starts boiling, keep the flame at simmer. Then add the ground
pearl millet flour little by little and mix them quickly without making lumps.
9. Close the lid of the cooker
and put the whistle. You can cook for 5-6 whistles in medium flame.
10. Once the pressure has gone,
open the cooker lid and mix them gently and allow it to cool down completely.
In this method the rice sticks at the
bottom of the cooker.
Method 3 : Keeping
the pan inside the pressure cooker
11. Heat 4 ½ cups of water in a
large bowl. When the water starts boiling, keep the flame at simmer. Then add
the ground pearl millet flour little by little andmix them quickly without
making lumps.
12. Heat enough water in a
pressure cooker, keep the pan (from 11) inside the pressure cooker. Cook for
6-7 whistle in medium flame.
13. After pressure has gone,
take the pan from the cooker and mix them gently. Allow it to cool down
completely.
How to store the
cooked rice?
14. After the rice has cooled
down completely, make apple size balls from the rice and keep it in a bowl. Add
enough water to immerse the balls in the water.
15. Keep it one day at room
temperature; otherwise you can refrigerate it for 3-4 days.
How to make Kool?
16. Wherever you want to make kool,
take required balls and add enough water. Mix them well with ladle.
17. Add required salt,
buttermilk and chopped onion. Mix them well and serve.
Serve it with raw mango pickle or moor
milaga.
