Wednesday, August 4, 2010

Sweet Pongal

Ingredients (for two people) :-

Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.

Method

  • Fry the moong dhal (before washing) till it becomes little light brown .
  • Then soak rice and dhal separately for 10 minutes.
  • Thoroghly wash and keep it in cooker with the right water and cook it seperately .
  • Meanwhile cut coconut in very small pieces and fry in ghee.
  • Fry cashew and raisins also separately.
  • Break the jagerry and put in water (very little) and make a syrup.
  • This is done because sometimes jagerry has mud and stones.
  • 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 two cups with a spoon of ghee.

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