Tuesday, April 3, 2012

Sweet Pongal 


 Rice  (Raw , uncooked) -  1 cup

Jaggery  -  1 cup

Moong dal -  ¼ cup

Cashews -  15 nos   

Raisins -    15 nos  

Cardamom  powder -  a pinch

Coconut: 2 tbs (chopped)

Ghee: 2 tbs

Method :

Roast the moong dal with a few drops of Ghee and 

Cook rice and dal in a pressure cooker  with 2½-3 cups of water. 

Fry the cashews and raisins in the ghee and set aside.

Heat half cup of water and add the jaggery  

The jaggery is completely dissolved, turn off the heat and 

set aside to allow settling of any particles. 

After   2-3 minutes  filter the jaggery water  .

Rinse the vessel and pour the jaggery solution back to the vessel and place on heat to boil.

After the jaggery water  boils, add it to  the cooked rice/dal mixture.  

Mix well so that all the rice/dal is  mingle with jaggery. 

You may turn the heat off for a short while if you can’t manage mixing the pongal on heat.

Turn the heat to low and add the cardamom powder to get good aroma,  

stir well till the pongal thickens well. This will take about 5 minutes.

Now, add the roasted  cashews , raisins  and  the remain  ghee to the pongal.

Sweet pongal is ready... 

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