Sweet Pongal Recipe
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Ingredients for Sweet Pongal
Rice - 1/2 cup (100 grams)
Moong dal - 3 tbsp (25 grams)
Jaggery - 1/2 cup (125 grams)
Ghee - 2-3 tbsp
Raisins - 1 tbsp
Cashews - 8-10
Green cardamom - 2
Clove - 1
Nutmeg - 1 pinch
Salt - 1 pinch
Making of Sweet Pongal
Clean and completely wash rice. Absorb water for 20 minutes and strain the water later. Additionally wash moong dal.
Preheat 1 tsp ghee in a tension cooker. At the point when ghee is adequately warmed, add cashews and raisins into it. Saute for while until they become somewhat brown in variety and take them out.
Add lentil in rest of the ghee. Saute the lentil for while and add rice into it. Presently saute the rice also and add 1.5 cups of water into it. Blend well. Smash green cardamom, clove and nutmeg to make powder.
Add clove, nutmeg powder and salt in dal-rice and blend well. Close the strain cooker and after one whistle decrease the fire. Presently cook for 2-3 minutes on low fire. Switch off the fire. After all steam gets away from open the top of tension cooker.
Smash jaggery in little pieces. Place jaggery lumps and 1/2 cup water in any vessel and keep it on fire. Cook until jaggery dissolves totally. Jaggery syrup is prepared, switch off the fire and strain the syrup utilizing sifter.
Add the syrup in cooked dal and rice. Cook for an additional 2 minutes and add simmered cashews and raisins, Cardamom powder and ghee into it. Blend every one of the fixings all around well. Sweet pongal is prepared, take it out in a bowl. Embellish with rest of the raisins-cashews and serve.
Ideas
Amount of jaggery can be expanded or diminished according as you would prefer.
Shade of sweet pongal relies upon the shade of jaggery. Jaggery with light variety will give light tone and dim shaded jaggery will give dull variety to sweet pongal.
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