Wednesday, January 16, 2008

Sakkarai Pongal


1 cup or 200 gms raw rice
50 gms green gram dal
2 cups or 400 gms jaggery (gud)
1 cup ghee
½ litre milk
¼ cup cashew nut (kaju)
¼ cup raisins (kishmish)
2 tsp cardamom powder (elaichi)
A pinch of menthol


Fry rice and green gram dal in a pan with ghee on fire. Boil the milk in a thick pressure pan. Add the fried rice and dal into the milk, add water and cook under pressure. Prepare syrup with jaggery and water. Add the syrup to the cooked rice and stir well. Stir the sakkarai Pongal well while adding ghee. Mix fried cashewnuts, fried raisins, cardamom powder and menthol. Stir well and remove from fire after it becomes solid and soft. Serve hot.

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