Tuesday, January 13, 2009

Sweet Pongal

Rice - 1 cup
Moong Dhal - 1/4 cup.  Roast the dal till you get a nice aroma.
Ghee - your discretion, the more the tastier... but avoid using too much
Jaggery - 2/3 cup. Again use your discretion.

Cook rice and dhal together with extra water to make it very soft. Some cook it with milk, it adds to the taste. Mash.

Cut the jaggery into fine chips or grate. Add a little amount of water. Heat and strain just after the jaggery dissolves. This will remove the grit that may be present. And it may be a little extra work, but well worth the trouble.

Keep the jaggery back till it becomes slightly thick not syrupy. (optional)

Add this to the mashed pongal. Keep awhile on fire till it blends with the rice and you get a nice mushy mass. Remove

In ghee fry cashew and raisins. Put the cashew in first, allow to turn golden brown and add the raisins and take it off as it begins to puff.  It can turn black if left long.  Also be careful not to let the cashew turn too dark.  And add to the pongal.

Add powdered cardamom if you like the flavour. My younger one does not.  

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