Sunday, August 2, 2009

Sweet Pongal

Serves: 2

Moong dal - 1/4 cup
Rice - 1/2 cup
Water - 2 1/2 cups
Ghee - 2 tbsp
Jaggery - 1 cup
Cashews, Raisins
Cardamom - 1/2 tsp, powdered

1. Fry the moong dal in a pan until the colour of the dal slightly deepens and it gives out a nice aroma
2. Cook the moong dal and rice along with water in the cooker for one whistle.
3. Meanwhile melt the jaggery with 1/2 cup water in a pan until a syrup if formed. Add cardamom to the jaggery as it melts
4. Then add the cooked rice+dal to this syrup.Stir well and cook on low heat until the mixture blends well.
5. Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown. Add the cashews to the pongal
6. Add raisins and fry for a few more seconds or until they swell up. Add the raisins to the pongal

Serve hot with more ghee if required ...

1 comment:

  1. interesting piece of information, I had come to know about your web-page from my friend pramod, jaipur,i have read atleast eight posts of yours by now, and let me tell you, your blog gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a million once again, Regards,
    chakkara pongal recipe



Related Posts with Thumbnails