Sunday, March 15, 2009

Sarkkarai Pongal ( Sweet Pongal )


Raw rice or sona massori - 1 cup
Moong dal - 1/4 cup
Jaggery - 1 cup ( powdered )
Cashews - 6 nos
Raisins - 6 nos
Cardomon -3 nos
Ghee - 4 table spoon
Water - 4 1/2 cups.

  • Wash the rice, and heat 1 spoon of ghee and roast the moong dal until they turn light pink.
  • In the same pan heat with 1 spoon of ghee and fry the cashews and raisins until they turn golden, and keep them aside.
  • Now melt jaggery with 1/2 cup of water on a low flame. No syrup consistency required.
  • Cook the rice and dal with 4 cups of water in pressure cooker.
  • Then add cooked rice and dal mixture to the jaggery syrup, and mix well.
  • Add the powdered cardamon, fried cashews, raisins and leftover ghee to it and stir.
  • Cook everything on low flame until it thickens.
  • Serve hot.

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