Sweet or Sarkkaral Pongal
Ingredients :
- Rice- 1½ cups
- Condensed milk or milk - ½ tin condensed or 2 litres milk
- Jaggery- 50-75 gm
- Cloves (powdered)- 3
- Cardamoms (powdered)-3
- Ghee or butter- 2 tbs
- Cashew nuts (chopped)-1 tbs
- Almonds (chopped)-1 tbs
- Raisins (chopped)-1 tbs
Method of Preparation :
Fry cashew, almonds
and raisins in ghee till light brown. Keep aside. Cook rice in water till the
rice turns soft and strain the excess water. Add jaggery and condensed milk to
the cooked rice, and keep on a low flame. Cook until it turns dry with constant
stirring. Add cardamom and clove powder and mix well. Sprinkle fried nuts and
raisins.
Variation:
Pongal can also be prepared by cooking rice and moong dal (1/4 cup) in 2 litres
of milk. When the rice and dal are cooked to softness, jaggery (1 1/2 cup) and
ghee (2 tbsp) can be added. Cook for sometime on medium flame and add chopped
cashew nuts, almonds, cardamom powder (1 tsp), nutmeg powder (1/4 tsp), saffron
(1/4 tsp) and lastly the raisins. Serve after one or two boils.
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