Wednesday, March 30, 2016

Sakarai Pongal (Sweet Rice)


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 cup rice
1/2 cup moong dal
1 cup milk
3 cups jaggery (powdered)
4 tbsp ghee
2 tbsp cashewnuts
2 tbsp raisins
5 cardamoms pods powdered
2 cloves powdered
1/2 tsp powdered nutmeg
Saffron

Method:

Dry roast rice and dal separately for five minutes. Pressure cook rice and dal with 2 cups of water and 1 cup milk and keep aside.

Heat 1/2 cup of water in a pan and add jaggery. With a sieve, filter the melted jaggery to remove impurities.

Heat the syrup again till it becomes slightly sticky. Continue stirring while you heat it. Add the cooked rice and dal.

In another pan, heat ghee and fry cashewnuts and raisins. Add it to the rice, dal and jaggery mixture.

Add powdered cardamom, cloves, nutmeg and saffron.

Mix well and serve hot.


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