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Indian Recipes Regional South India Tamil Sweet Pongal
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Sweet Pongal
Monday, 15 September 2008
Description
Ingredients
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
Methods/steps
- Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dhal separately for 10 minutes.
- Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and cook it seperately (in two different containers).
- 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.
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Additional Tips
Serve hot in two cups with a spoon of ghee.