Sunday, December 19, 2010

Sweet Pongal

  •  1 cup Rice 
  •  1/4 cup Green Gram Dal
  •  1 cup Milk
  •  3 cups Jaggery (powdered)
  •  4 tbsp Ghee
  •  2 tbsp Cashew nuts
  •  2 tbsp Raisins
  •  5 no Cardamoms (powdered)
  •  2 no Cloves (powdered)
  •  4 tbsp Grated coconut
  •  2 1/2 cups Water

  1. Dry fry the green gram dal for a couple of minutes. 
  2. Cook the rice and green gram dal with 2 1/2 cups of water and 1 cup milk in the microwave or pressure cooker and set aside. 
  3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 
  4. Strain the jaggery to remove the dirt. 
  5. Put the syrup once more on the heat and stir till it becomes slightly sticky. 
  6. Add the cooked rice and dal. 
  7. Heat the 4 tbsp ghee. 
  8. Fry the cashew nuts and raisins and add to the pongal. 
  9. Add the powdered cardamoms and  cloves. Now add the coconut.
  10. Mix well and serve hot.
  1. Remove the pongal for stove what it is semisolid consistency.
  2. When it cools down it will be perfect, doesn't become hard.

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