Happy Pongal everyone. Here's one of my favorite recipes. It is easy too. I always used to wonder why my sweet pongal
- Did not have the semi solid like consistency that it is supposed to have
- Did not have the dark color
I found the answers to both these questions
- Need to add enough milk/water when boiling the rice and dal mixture
- Need to use the darker jaggery
I got the answer to 1 from here.
- 1 cup rice
- 1/2 cup yellow moong dal
- 2.5 cups of milk
- 2.5 cups of water + 1 cup to mix the jaggery
- 1/4 cup ghee
- A pinch of salt
- 3/4 to 1 cup jaggery
- A handful of cashews
- A handful of raisins
- 1 tsp cardamom powder
How I made it :
- In a pan, heat a tsp of ghee and roast the dal till fragrant.
- Soak dal along with washed rice for about 30 minutes.
- Pressure cook the dal+rice mix with 2.5 cups each of milk and water with a pinch of salt for 15 minutes on low flame.
- Grate or break jaggery into small pieces. The smaller the pieces, the sooner it will take you to get a golden syrup saving energy.
- Add 1 cup of water to jaggery and boil till all the jaggery has melted.
- Pass this through a strainer and keep aside.
- When the pressure from the cooker has lifted, add the jaggery syrup and mash the rice and dal mixture.
- In a pan, heat the ghee, add the cashews and raisins and fry till cashews are light golden brown. Mix in the rice, dal and jaggery mix.
- Sprinkle with cardamom powder and serve.
I like this cold but it does taste good warm too. Add a little milk when heating up as it has a tendency to lump up absorbing all the liquid.
As it is the festival today, I also made the khara version from Nag's blog and served it with my mom-in-law's sambar.