Ingredients:
- Raw Rice - 1 Cup
- Jaggery - 1-1/4 Cup
- Moong dal - 1 to 2 tspn
- Milk - 1/2 Cup
- Orange Colour - a pinch (optional for those who want orange colour )
- Cardamon Powder - 1/2 tspn
- Ghee fried Cashew - 8 to 10 nos
- Ghee - 4 tblspn
Method:
- Cook the rice and dal in pressure cooker for 10 whistle ( until it cooks well ) along with 3 cup of water
- In a vessel heat jaggery along with 1 tspn of water when it becomes thick ( pagu patham ) add cooked rice and mix well
- In Pongal Pot ( clay pot or vengala panai ) heat milk along with 1/2 cup of water when it rises up to the surface add the jaggery mixed rice or in this stage you directly add jaggery then when it becomes thick you can add rice also either way you can do
- To this add cardamon powder, ghee fried cashew , ghee and mix well (when using colour add in this stage in 1 tspn warm milk)
- When ghee separates out or just keep in low flame for 10 to 15 mins (constant stirring) switch off the stove
- Serve the Sweet or Sakkarai Pongal hot with little amount of ghee on top so yummy..
Note:
- Here i didn't use orange colour
- I made pagu along with milk so i didn't get that brown ( usual pagu ) colour
- If want you can also add kismis along with cashew
No comments:
Post a Comment