Sweet pongal is a very popular recipe and it is definitely prepared on a well known festival called PONGAL.
And i simply love the sarkarai pongal offered in temples...heavenly...i am really missing it as there is no temples here.
And this sweet is specially dedicated to my sweet brother who is crazy about this......
INGREDIENTS:
Raw Rice - 3/4 cup
Moongdal - 1/4 cup
Boiled Milk - 1 cup (optional : add this while mashing the rice and Dal )
Grated Jaggery - 1 to 1/2 cups
Ghee - 2 tablespoons ( minimum quantity )
Cardamom powder - 1/2 tsp nos
Cashew nuts - 10 nos
Dry grapes -12 nos.
Shredded coconut to garnish
PROCEDURE:
1. Roast the cashews and dry grapes and keep aside.
2. Wash both the rice and dal and pressure cook with enough water.
3. Make the syrup of the grated jaggery by adding 1/2 a cup. Also cook in a medium flame.
( If there are any impurities in the jaggery water you can strain to remove the same and put it back to heating in medium flame. )
4. Keep stirring continuously till it forms a thick syrup.
( you can check for consistency if the syrup forms a thread when dropped in a bowl of water).
5.Add the mashed rice and dal to the thick syrup ( add ghee while mashing the rice and dal ) and cook on low flame for 3 to 5 mins and keep stirring to blend the pongal.
6. Add cardamon powder and stir well.
7.Finally garnish with roasted cashews, dry grapes and shredded coconut.
More jaggery and ghee can be added to suit your taste.
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