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Preparation Time:10 mins | Cooking Time : 30 mins | Makes: around 9 Recipe Category: Sweets | Recipe Cuisine: Indian
Ingredients:
1.5 cup raw rice
0.75 cup moong dal
9 cups water
30 nos whole cashews broken
6 nos cardamom
3 tbsp raisins
2.25 heaped cup jaggery
1 cup water for jaggery syrup
3 tiny pinch edible camphor
6 tbsp + 2 tsp ghee
With milk version:
1.5 cup raw rice
9 tbsp moong dal
6 cups water
1.5 cup jaggery
0.75 cup water for jaggery syrup
a small pinch cardamom powder
15 strands saffron
6 to 9 tbsp ghee
3 tbsp cashews broken
3 tbsp raisins
Instructions
Crush cardamom and edible camphor together and set aside. Dry roast moong dal until nice aroma comes.
Add water to jaggery and heat it up for few mins until jaggery melts completely.
Rinse rice and dal well and add it to pressure cooker.
Measure and add water to it.
Pressure cook for 5 whistles in low medium flame.Let the pressure release by itself.
Once pressure releases, open and mash it well.Strain and add jaggery syrup.
Strain and add jaggery syrup to it.
The syrup should be slightly thick but no consistency needs to be checked.
Mix well and let it boil in sim to thicken.
Add ghee. Mix well and cook in low flame.
Add cardamom powder and edible camphor.
Heat ghee in a pan – add cashews first fry until golden then add raisins and let it bubble up. Fry until golden brown.
Add it to pongal, mix well.Switch off. Sweet pongal ready!
Reference:
Yumm... Sweet and tasty...