SARKKARAI PONGAL
Ingredients:
Jeera rice/Ponni Raw rice – 1 cup
Split moong dal – ¼ cup
Jaggery – 11/2 cups
Milk – 1 cup
Water - 3 cup
Ghee – ¼ cup
Cardamom – 2, powdered
Cashew nut – 2 tablespoon
Raisins – 2 tablespoon
Almonds - 2 tablesppon (Blance in hot water and remove the skin)
Water – 3 cup + 1 cup
Saffron - a pinch
Shredded Coconut - 2 tablespoon
Fry 1/4 cup of split green gram dhal in a kadai in 1sp ghee to a light brown colour or until a nice aroma floats on the air.
Soak 2tbsps of almonds in hot water and then remove the skins. Slice them nicely.
Fry the almond slices, 2tbsps of split cashew nuts, and 2tbsps of seedless raisins separately in ghee.
Fry 2tbsps of shredded coconut in a tbsp of ghee.
Soak a pinch of saffron in ¼ cup of warm milk.
Pressure cook rice and dhal with 3 cups of water till 4 to 5 whistles.
Add milk after opening the lid.
Make thin syrup of jaggery with less than 1/4 cup in another pan in low flame.
Pour it slowly into the rice dhal mixture little by little and mix well. Let it cook for few minutes in low flame and finally add 1/4 cup of ghee. Mix well and cook until the pongal is set well.
Serve it with Coconut pieces and Simple Dessert - Chakkarai Bananna