Ingredients
Raw rice - 1/2 cup
Moong dal - 3 tbsp or little lesser than that
Jaggery - 1/2 cup
Water - 2 to 2 1/2 cups, as per the quality of your rice
Ghee - 3-4 tbsp
Salt - a pinch (for enhancing the taste)
Cashews - 10
Raisins - 10-15
Elaichi - 1
Method
- Wash the rice and set aside. In a pressure cooker, add 1/2 tsp of ghee and roast the moong dal until it turns golden brown and nice aroma rises.
- To the roasted moong dal add rice, salt and water and pressure cook for 3 whistles and simmer for 3-5 mins and turn off the stove. (The cooking time depends on the rice and the individual pressure cooker, so adjust accordingly)
- Once the pressure is released, mash the rice and moong dal well with the back of the ladle.
- Powder jaggery and heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve and filter it and add to the mashed rice in the cooker. Otherwise, you can also powder the jaggery well and add it to the steaming hot rice and mix well so the the jaggery melts and mixes along well. The stove should be turned on and simmered for this process. Add couple of tsps of ghee and mix well. Ensure that the jaggery is dissovled fully.
- In a separate pan, heat a tsp of ghee and roast cashews to golden and add raisins and elaichi to it. Saute for few seconds and turn off the stove and add this to the pongal. Mix well, add few more tsps of ghee. If the pongal is too thick, add some boiled milk (warm/medium hot) little by little. If the mixture becomes too loose, keep on a low fire and continue stirring until desired consistency.
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