Sorghum flour cooked with jaggery and buttermilk into a thick warming porridge — the traditional Telangana morning drink-meal of the agricultural communities.
Ingredients
3 tbsp sorghum (jowar) flour
2 cups water
2 tbsp jaggery — grated
1/4 cup buttermilk or yogurt
A pinch of salt
Method
Bring 2 cups water to a boil.
Mix sorghum flour with 3 tbsp cold water to a smooth lump-free paste.
Pour the sorghum paste into the boiling water while stirring continuously.
Reduce to medium. Add grated jaggery. Stir until dissolved.
Cook stirring for 6 to 8 minutes until the ambali thickens to a thin porridge consistency — pourable but with body.
Remove from heat. Add buttermilk or yogurt. Stir well.
Add salt.
Pour into cups and drink warm or at room temperature.