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SARKARAI PONGAL

Rice – ½ Cup

Moong dal / Pasi paruppu – ¼ Cup

Jaggery – 1 Cup Grated

Cashew Nuts – 2 tsp

Raisins – 2 – 3 tsp

Cardamom – ¼ tsp powdered

Ghee / Clarified Butter – ¼ Cup

Ghee (for jaggery syrup) – ½ tsp

Method:-

Dry roast rice and dal separately until hot, not needed to be fried until change in colour.
Pressure cook rice and dal together in 2 cups of water, mash well and keep aside.
Heat ¼ cup of water in a pan and add jaggery. When dissolved, filer to remove impurities.
Add mashed rice dal mixture to the jaggery syrup and cook well over medium fire for the mixture to blend well with each other. Add cardamom powder here.
Add pre-fried cashew nuts in ghee to the mixture and mix well.
Add rest of the ghee to the mixture along with fried raisins and cook for a few minutes on low heat until everything blends well.

Note: – Make fresh and serve hot.

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