Pandra Rassa
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Pandra Rassa is a majestic, robust, and profoundly aromatic Kolhapuri heritage mutton broth, uniquely celebrated for its creamy white color and intense coconut-spice profile. This recipe features specifically parboiled mutton stock simmered in a rich gravy of fresh coconut milk, poppy seeds, and cashew paste. Known for its sophisticated delicate heat and status as a premier ceremonial liquid in traditional Kolhapuri thali dining, it represents the soulful heart of heritage healthy non-vegetarian infusions. The taste is intensely sweet-savory and milky, with the whole spices Providing a unique professional-grade aromatic lift. Best enjoyed as a soup or with rice. A Mandatory centerpiece for the grand Kolhapuri banquets.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh thick coconut milk is mandatory for achieving the most professional-grade creamy texture.
- Ensuring the mutton stock is strained provides the absolute secret to achieved a superior pristine appearance.
- The addition of white peppercorns provides the essential professional-grade subtle heat without color distortion.
- Always avoid adding turmeric or red chili specifically to ensure the signature professional-grade white color.
Nutritional Information(Per 1 bowl (200ml))
180 kcal
14g
12g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.