Welcomed the New Year with a traditional south Indian sweet.
Rice and Moong Dal are cooked in jaggery syrup and garnished with raisins, cashews and almonds for this melt in the mouth dessert.
Ingredients:
1 cup rice
¼ cup moong dal
2 cups milk
1 – 1 ½ cup jaggery (adjust to taste)
2 tbsp ghee
Cashews, Almonds and Raisins for garnishing
Pinch of cardamom powder
1 cup rice
¼ cup moong dal
2 cups milk
1 – 1 ½ cup jaggery (adjust to taste)
2 tbsp ghee
Cashews, Almonds and Raisins for garnishing
Pinch of cardamom powder
Procedure:
Pressure cook rice and moong dal in two cups of milk and one cup of water.
Melt jaggery in a cup of water.
Add cooked rice and dal to the jaggery syrup and simmer, add 1 tbsp of ghee.
Shallow fry raisins, almonds and cashews in the remaining ghee and add it to the pongal.
Add cardamom powder.
Remove from flame and serve it warm.
Pressure cook rice and moong dal in two cups of milk and one cup of water.
Melt jaggery in a cup of water.
Add cooked rice and dal to the jaggery syrup and simmer, add 1 tbsp of ghee.
Shallow fry raisins, almonds and cashews in the remaining ghee and add it to the pongal.
Add cardamom powder.
Remove from flame and serve it warm.
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