Ingredients::
1 cup - Sona Masuri rice
½ cup - yellow moong dal (pesara Pappu)
2 cups - jaggery, crushed to fine
¼ cup each - cashews and golden raisins
1/2cup - ghee, melted
4 cardamom pods - skins removed and seeds powdered finely
1 1/2 cups each- milk and water (or 2 cups each, if you like a halwa like pongali)
Procedure::
Take rice and roasted moong dal in a pot. Add water and milk. Stir, cover the pot and cook the rice to tender. I use a pressure cooker but an electric rice cooker also works fine.
While the rice is cooking, in another pot, melt jaggery. Add the powdered jaggery and one cup of water. Stir and cook till jaggery melts. Bring the solution to a rolling boil. and reduce the heat and simmer for about five minutes. Turn off the heat. Let the jaggery syrup cool a bit.(Jaggery has to be cooked separately and you can't add it directly to uncooked rice and milk. Because it prevents the rice from cooking properly and also splits the milk. Please keep this in mind.)
Add the thoroughly cooked rice-dal pongal to the jaggery syrup.cover it with a lid and let it be for 15 minutes or so. then switch on the stove to mdium heat. Stir in the ghee, cashews, golden raisins and cardamom powder. With a strong laddle, stir well to combine all. Cover and simmer until the whole mixture comes together into a sticky, gooey mass. Turn off the heat. Sweet pongal thickens further on cooling.
1 cup - Sona Masuri rice
½ cup - yellow moong dal (pesara Pappu)
2 cups - jaggery, crushed to fine
¼ cup each - cashews and golden raisins
1/2cup - ghee, melted
4 cardamom pods - skins removed and seeds powdered finely
1 1/2 cups each- milk and water (or 2 cups each, if you like a halwa like pongali)
Procedure::
Take rice and roasted moong dal in a pot. Add water and milk. Stir, cover the pot and cook the rice to tender. I use a pressure cooker but an electric rice cooker also works fine.
While the rice is cooking, in another pot, melt jaggery. Add the powdered jaggery and one cup of water. Stir and cook till jaggery melts. Bring the solution to a rolling boil. and reduce the heat and simmer for about five minutes. Turn off the heat. Let the jaggery syrup cool a bit.(Jaggery has to be cooked separately and you can't add it directly to uncooked rice and milk. Because it prevents the rice from cooking properly and also splits the milk. Please keep this in mind.)
Add the thoroughly cooked rice-dal pongal to the jaggery syrup.cover it with a lid and let it be for 15 minutes or so. then switch on the stove to mdium heat. Stir in the ghee, cashews, golden raisins and cardamom powder. With a strong laddle, stir well to combine all. Cover and simmer until the whole mixture comes together into a sticky, gooey mass. Turn off the heat. Sweet pongal thickens further on cooling.
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