Sunday, December 7, 2008

Sweet Pongal/Sakkarai Pongal



Rice - 1 cup
Moong dal - 1/2 cup
Jaggery - 1 cup
Elaichi/Cardamom - 2 nos
Coconut milk or whole milk - 1 cup(optional)
Salt - A pinch
Grated coconut or dry coconut - 2 tsp(avoid if you add milk)
Ghee/Oil - 1 tsp
Dry grapes & Cashews - few

Method:

1. Heat a pan, roast moong dal for few mins.(until it starts to turn brown.
2. Add this along with rice and cook this adding 3 cups of water and salt in a pressure pan.
3. Once the rice is cooked well, no matter if it is smashed, add jaggery, coconut milk(or hot water)or grated coconut and elaichi.
4. Stir well so that it wont stick to the bottom and burnt. Let it boil until raw smell of jaggery goes of. Say 10 mins.
5. Heat ghee in a pan, fry dry fruits and add to pongal.

Note:

-> you can also use channa dal to this pongal. See to that rice and dal should be in 1:1/2 ratio.

2 comments:

Varun Gupta

Nice post on Pongal. Looking for more on coming days regarding Pongal. Wish u a very Happy Pongal Festival. Want to exchange link with my post.
Regards,
Varun

Ghille Anto

Kavi...... Good WOrk ...Keep it up By Ghille Anto