Sunday, January 22, 2006

1.Raw rice one cup.
2.Jaggery one cup (can reduce to ¾ cup)
3.Milk 2 cups
4.Water 2 cups
5.Moong dal 2 tsp
6.Channa da1 tsp
7.Ghee 4 table spoon
1.Elaichi 3 no
2.Cashew nuts 20
3.Dry grapes (Raisins) 10
4.Saffron 3 strings
5.Edible Camphor (Pachai Karpooram) (optional)
1. First fry dal , rice in empty tawa till hot. Cool and wash it.
2.In a cooker pour 2 cups milk, 2 cups water and bring it to boil.
3.Add washed rice cook till 3 to 4 whistles.
4.Open the lid add powdered jaggery and cook for 10 min in medium flame.
Stir in between. Switch off the stove when the raw smell is replaced with a good aroma.
5.Heat ghee in a kadai add broken cashew, dried grapes fry till golden brown.
Pour over pongal now add elaichi,eating camphor, saffron and 2 tsp of ghee.
:-) Mouth watering Sarkkarai Pongal is ready.

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