Pongal is the festival of harvest celebrated in Tamilnadu. Being brought up in Tamilnadu, all its festivities are close to my heart. I now live in Kerala and make sure Pongal and Deepavali is celebrated at least with a light zest.
Sweet pongal is usually prepared with rice and moong dal. My mother usually prepares it only with rice. So I have skipped it in this recipe also. In addition to cardamom I have added few other spices and desiccated coconut. The spice does not overwhelm the taste, it just adds flavor to the overall taste. Enjoy!
the recipe
Raw rice - 1 cup
Water - 2 - 2 1/2 cup
Milk - 1 cup
Cardamom - 3-4 pods powdered
Nutmeg – 5 -7 gratings
Clove – 2 -3
Ghee – 2 tbsp or more
Jaggery, grated - 1 1/2 to 2 cups
Salt - a small pinch
Cashew nuts & raisins - 4 tbsp or more
Desiccated coconut - 4 tbsp
the method
Heat ghee and fry the cashew nuts and raisins.
Place the jaggery in a saucepan and add ¼ cup water. Melt it in medium heat. Strain it and keep it aside.
Soak the rice for 30 minutes to 1 hour. Boil 2 cup water in a pan and stir in the soaked rice. Keep stirring so that it does not overflow. When the rice is almost done add the salt and milk. Simmer and let the rice cook. When the milk is almost absorbed by the rice add the jaggery and powdered cardamom, cloves & nutmeg. Mix well until the pongal gains a thick consistency. Add the desiccated coconut and dry fruits, along with the ghee. Garnish with more desiccated coconut and dry fruits. Serve hot.
the recipe goes to Pongal Feast Event
the recipe goes to Pongal Feast Event
Next post at roshan's cucina : Cherry, Cashewnut & Oatmeal Brownies