Ingredients
- Raw Rice – 1 cup
- Pesarapappu/Moong Dal – ½ cup
- Milk – 1 cup
- Bellam/ Jaggery – 1 ½ cup
- Cashew nuts - 10
- Raisins – 8
- Ghee – ½ cup
- Cardamom – ¼ tsp powdered
- Nutmeg powder – ¼ tsp
- Saffron – a pinch (optional)
- Salt – a pinch
Preparation Method
Take a pan and dry roast the green gram until the raw smell goes off.
Pressure cook rice and green gram with 2 ½ cups of water and 1 cup of milk for 4 whistles.
Simultaneously add the jaggery in a cup water and keep on a low flame till the jaggery melts.
Strain the jaggery to remove the dirts if any.
Keep the syrup again the stove and boil till the consistency of the syrup becomes thick and sticky.
Pour this in the pressure cooker which has the cooked rice mixture, salt and mix till all blends well.Add 1 tbsp of ghee.
Fry the cashew nuts and raisins in ghee & mix with rice.
Add a dollop of ghee & Serve hot.
Variation
- 1 tbsp of bengal gram/Channa dal/Senagapappu can be added while cooking rice.
- Coconut can be cut into small & thin pieces.Fry along with the nuts and add it to the rice. The Crunchyness will give altogether a different taste.
- Same can be done with Rawa, Brown rice. Use appropriate quantity of water accordingly.
Word of Caution
The jaggery syrup should be one string consistency. If you take the syrup in between your thumb and forefinger, it should form a thin string
Possibly related posts: (automatically generated)
- Related posts on Inippu pongal
- Sakkarai pongal (Sweet pongal) – Indian Vegetarian, Non-vegetarian …
- sakkarai pongal (sweet pongal)
- Related posts on Sarkarai Pongal
- Pongal & Thamizh Nadu!!
- Kaanum Pongal – Kanum Pongal sms – Festival Message | SMSnShayari.com
- Sarkarai Pongal
