It is the time for celebrating and to thank our nature in the name of Pongal / Makar Sankaranthi. We cook sakkarai pongal/ sweet pongal in new pot with jaggery, lots of ghee and new harvest rice and sugarcane.
Let us repay to the Surya Bhagavan this pongal for everything which he has given to us and cows for giving us good harvest. Let us celebrate Pongal with Chakara Pongal.
Cook Time : 30 mins
Serves: 3 to 4
Recipe Category: Pongal /Sweet Pongal / Festival
Recipe Cuisine: Indian
Ingredients:
- Raw rice – 1 cup
- Moong dal / pasiparuppu – ½ cup
- Jaggery – 2 cup
- Ghee -3 tablespoon
- Milk – 2 cup
- Water – 2 cup
- Elachi powder – 1 teaspoon
- Cashew – 8
- Camphor / patchai karpuram – ½ pinch
Direction:
- Wash and soak rice and moong dal.
- Break jaggery into small pieces and keep it.
- Take a pan and add a tablespoon of Ghee and fry it till it turns into Golden Colour.
- Take a pressure cooker / vengala panai and add 2 tablespoon of ghee, add milk, water to the cooker and allow it to boil for few minutes.
- Drain rice and dal, add to the boiling milk. Stir it well.
- Reduce heat, turn to simmer, stirring continuous till rice and dal are entirely cook.
- Add jaggary and keep stirring till all jaggery has melted.
- Sprinkle elachi powder, camphor into cooked pongal.
- Add fried cashew nuts. Stir well.
- It is ready to serve hot lip-smacking and mouth watering pongal.
Tips:
- You can also pressure cook dal and rice for 4 to 5 whistle.
- If pongal is too thick add boiled milk little by little.
- Choice your jaggery as a pagu vellam (it is extra sweet-jaggery).
- You can also add fried raisins and a pinch of nutmug powder.
- There are many types to make sweet pongal. I will show you all types in some time.
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