Thursday, January 14, 2010

Sakkarai Pongal

Ingredients

1 cup Raw rice(jeera or basmathi rice)
½ cup Mung Dal
3 cups of water
1 cup Milk
1 cup Jaggery
4 tbsp Ghee
1 tbsp Raisins
10 Cashew nuts
1 tsp Cardamom powder
Pinch of salt



Preparation
Shred the Jaggery
Mix  the shredded Jaggery with ½ cup of water.
Cook this in low flame until the Jaggery dissolves completely, strain the liquid and keep it aside.
In a small pan heat 1 tbsp of ghee and fry the raisins and cashew nut.



Method
Heat pan to fry Rice and Dal separately ( fry dal until it turns light red in color).
Wash Rice and Dal together and cook with 2 ½ cups of water.
Once cooked remove the lid add ½ cup of milk and cook the rice for further 5 minutes.
If you feel the Rice is dry add some more milk and cook the rice.
Now add the liquid Jaggery , pinch of salt and cook for further 5 minutes.
Once the Pongal comes together add the remaining 3 tbsp of ghee.
Now mix in the Raisin, Cashwenut and Cardamon Powder.



1 comments:

kanthi said...

wow very delicious dish, tempting to taste it.

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About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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