Ingredients
- Rice : 1 cup
- Moong Dal : ½ cup
- Jaggery : 1 cup
- Ghee : ¼ cup
- Cashew nut : 10 - 15
- Raisins : 10 - 15
- Cardamom powder
Method of preparation
- Wash and soak rice and Dal prior to cooking for about 10 minutes.
- Pressure cook them adding 4 cups of water so that they are mushy.
- Add ¼ cup of water to jaggery in a separate pan and heat them in low flame.Once all of it is melted, add the remaining water and bring it to boil.
- When it is of one string consistence, add cardamom powder .
- Pour this over the cooked rice and Dal and mix well making sure there are no lumps of rice in between.
- Fry the cashews first until golden brown in ghee and then the raisins and pour them over the pongal and mix well.
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