Sakkarai pongal
Ingredients
1 cup raw rice
1/2 cup moong dhal
1 1/2 cups powdered jaggery
3 or 4 tbsp ghee
Few cashewnuts & raisins
1/4 tsp cardamom powder
Method
Heat a pan dry roast moong dhal for 2 minutes and set aside.
Heat 1 tbsp of ghee in the same pan fry cashewnuts and raisins till golden brown and set aside.
In the same pan add half cup water and jaggery and allow to boil well.
Strain this to remove impurity from the jaggery .
Cook this in low flame for 5 minutes.
Mix rice and roasted moong dhal wash well, add 5 cups of water pressure cook for 5 whistles.
After 15 minutes, open the cooker mash and mix well.
Now add this to the jaggery syrup mix well cook for 5 minutes in low flame.
Add cardamom powder, fried cashewnuts, raisins and remaining ghee mix well and serve hot.
Ingredients
1 cup raw rice
1/2 cup moong dhal
1 1/2 cups powdered jaggery
3 or 4 tbsp ghee
Few cashewnuts & raisins
1/4 tsp cardamom powder
Method
Heat a pan dry roast moong dhal for 2 minutes and set aside.
Heat 1 tbsp of ghee in the same pan fry cashewnuts and raisins till golden brown and set aside.
In the same pan add half cup water and jaggery and allow to boil well.
Strain this to remove impurity from the jaggery .
Cook this in low flame for 5 minutes.
Mix rice and roasted moong dhal wash well, add 5 cups of water pressure cook for 5 whistles.
After 15 minutes, open the cooker mash and mix well.
Now add this to the jaggery syrup mix well cook for 5 minutes in low flame.
Add cardamom powder, fried cashewnuts, raisins and remaining ghee mix well and serve hot.
Very nice post lax.
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