Ingredients:1 cup Raw Rice
1/2 cup Green Gram Dal
1 cup Milk
3 cups Jaggery (powdered)
4 tbsp Ghee
2 tbsp Cashewnuts
2 tbsp Raisins
5 no Cardamoms (powdered)
2 no Cloves (powdered)
1 small piece Nutmeg (grated or powdered)
A pinch of Saffron
2 1/2 cups Water
Method:
1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.
Sakkarai Pongal with Milk
This uses Milk as one of the main ingredients along with Rice.
Ingredients
* 1 1/2 cups Raw Rice
* 3 cups Milk
* 1/4 cup Moong Dal
* 12 Cashewnuts
* 15 Kishmish pieces
* 1 cup Jaggery (grated)
* 1/4 teaspoon Saffron (crushed)
* 1 teaspoon Cardamom powder
* 4 tablespoons ghee or more
* 2 teaspoons of grated Coconut pieces
Method:
1. Wash the rice and dal several times. Add Milk and pressure cook.As soon as the rice and dal are cooked to softness, add jaggery and ghee. Please cook on medium fire for some time.
2. In the meantime you can fry Cashew nuts and coconut grated in one teaspoon ghee and keep them ready.
3. Kishmish also can be fried little . Now add cashew, Kishmish coconut (all fried in ghee) and saffron, and cardamom powder. Bring to one or two good boils Stir well. Add more ghee and serve.
