Sweet Jaggery Pongal :
Ingredients:
Raw Rice(ponni pacha arisi) 1 cup, Water 3 cups.
Moong Dhal 1/4 cup.
Jaggery 2 cups.
Salt 1/2 pinch.
Cardamom Powder 1/2 tbsp.
Ghee 4 tbsp.
Cashew 15 no.
Dry grapes 15 no
Freshly grated coconut 2 or 3 tbsp (as per taste).
Method:
Pressure cook the rice and moong dhal with 3 cups of water.
In the meanwhile add little amount of water to jaggery and bring it to boil.
When the jaggery is completely dissolved , switch off the flame,add the cardamom powder and filter the
syrup and keep aside.
When the rice is cooked porridge consistency add jaggery syrup slowly and mix well with the low flame.
Stir it often because the dhal tends to stick to the bottom.
Let it boil for atleast 4 to 5 minutes ia a low flame.
In the meantime ,heat ghee ,add broken cashews and grapes till it become golden brown.
Add it to pongal and mix well and switch off flame.
Finally add the freshly grated coconut and mix it well(optional).
Serve Hot..
Ingredients:
Raw Rice(ponni pacha arisi) 1 cup, Water 3 cups.
Moong Dhal 1/4 cup.
Jaggery 2 cups.
Salt 1/2 pinch.
Cardamom Powder 1/2 tbsp.
Ghee 4 tbsp.
Cashew 15 no.
Dry grapes 15 no
Freshly grated coconut 2 or 3 tbsp (as per taste).
Method:
Pressure cook the rice and moong dhal with 3 cups of water.
In the meanwhile add little amount of water to jaggery and bring it to boil.
When the jaggery is completely dissolved , switch off the flame,add the cardamom powder and filter the
syrup and keep aside.
When the rice is cooked porridge consistency add jaggery syrup slowly and mix well with the low flame.
Stir it often because the dhal tends to stick to the bottom.
Let it boil for atleast 4 to 5 minutes ia a low flame.
In the meantime ,heat ghee ,add broken cashews and grapes till it become golden brown.
Add it to pongal and mix well and switch off flame.
Finally add the freshly grated coconut and mix it well(optional).
Serve Hot..
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