Nov 8, 2016

Sweet Pongal

  • Moong dhal - 1/2 cup 
  • Rice - 1/2 cup. 
  • Milk 
  • Coconut 
  • cashew 
  • jaggery 
  • raisins
  • cardamom 
  • ghee

  • Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). 
  • Then soak rice and dhal separately for 10 minutes.
  • Thoroughly wash and keep it in cooker with the right water and cook it seperately (in two different containers). 
  • Meanwhile cut coconut in very small pieces and fry in ghee.
  • Fry cashew and raisins separately.
  • Break the jagerry and put in water (very little) and make a syrup. 
  • After we make the syrup strain it through tea strainer. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. 
  • Add jaggery syrup and again cook till even it gets absorbed. Add three big table
  • spoons of ghee, powdered cardamon and cook again for a while. 
  • Add fried coconut, cashews and raisins.
  • Serve hot in with a spoon of ghee

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