Ingredients:
• 1/2 cup – raw Rice
• 3 tbsp – moong dal/paasi paruppu
• 4 tbsp – Ghee
• 1/2 cup – Milk
• 6 to 8 – cashews
• 3/4 cup to 1 cup – Jaggery
• 1 – Cardamom
• 1 tsp – Raisins (optional)
• 2 pinches – Nutmeg powder (optional)
• A pinch – pachai karpooram/Borneo-camphor (optional)
• 1.75 cups – water
• 2 pinches – salt
Method:
- Heat the cooker and add a tsp of ghee and fry the moong dal directly. Fry for a minute. Add the washed rice, half of the milk, water and pressure cook over a medium flame for 4 whistles. Once the pressure is released, open and mix some more milk, just to mash and mix well.
- Powder the jaggery and if you think the jaggery is pure, doesn’t have impurities or sand then you can add the powdered jaggery to the pongal directly.
- If you have impurities in it, then better melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.
- Switch on the stove and keep on stirring on a low-medium flame.
- Pour ghee little by little and keep on stirring till pongal leaves the sides of the vessel. (approx. 4-5 min)
- Add fried cashew, powdered cardamom and the other optional ingredients at the end; mix well and serve.
- Recipe courtesy: Rak’s Kitchen