Chakkarai pongal | sweet pongal

yurekha vinoth | October 03, 2017 |



Ingredients


1 cup raw rice
1 cup moong dal
1 cup jaggery
3 tbsp ghee
2 tbsp cashews and raisins
pinch of edible camphor
pinch of salt
2 generous pinch of elachi powder

Method

1. Wash the rice and dal.
2.In a bottomed vessel add required water(2-3 cups) and allow it to boil.
3.Once boiled add the rice and dal. Allow it to cook until its done 100 %.
4.In a sauce pan add 2 tbsp of water and jaggery. After jaggery melts strain and keep aside.
5. Now add the jaggery to cooked rice and stir well and even. Let it cook for 2-3 mins.
6. Add pinch of salt,edible camphor and elachi powder. Mix well/
7.In a sauce pan heat ghee and roast cashews and raisins.
8.Add roasted cashews and raisins along with ghee to the pongal.
9.Mix well until its done. Switch off the flame and serve.


Notes:

1.when rice is 100% done no water should be there. You can also pressure cook rice and dal.
2.Adjust sweetness by increasing jaggery measurements.
3. Cooking rice in vessel gives you nice taste to your pongal.

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