Wednesday, January 12, 2011

Sweet Pongal


  •  Raw Rice-1cup
  •  Green Gram Dal-1/2cup
  •  Milk-1cup
  •  Jaggery (powdered)-3cups
  • Ghee-4tbsp
  •  Cashewnuts-2tbsp
  •  Raisins-2tbsp
  •  Cardamoms (powdered)-5no
  •  Cloves (powdered)-2no
  •  Nutmeg (grated or powdered)-1 small piece
  •  A pinch of Saffron
  •  Water-2 1/2 cups

1. Roast dry the green gram dal for a couple of minutes.

2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave or on the gas 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 dhal.

7. Heat the 4 tbsp ghee.

8. Fry the cashewnuts and raisins and add to the pongal.

9. Add the powdered cardamoms, cloves nutmeg and saffron.

10. Mix well and serve hot.

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