About
Pongal is a traditional South Indian dish mainly made during the Pongal festival. It is a kind of rice pudding, which is cooked slowly in milk and sugar and flavoured with cardamom, raisins, saffron, cashew nuts, and a good amount of ghee. This dish is usually served as a dessert and it is especially popular in the southern states of Tamil Nadu and Andhra Pradesh. It is not only rich in taste but also high in nutritional value
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Recipe
Ingredients
rice
1 cup
split moong dal
1/4 cup
- 4
milk
5 cups
sugar
1 cup
ghee (clarified butter)
3 tablespoons
cardamom powder
1/2 teaspoon
- 10
cashews
12
raisins
2 tablespoons
saffron
A pinch
Directions
Step 1:
Wash and soak the rice and moong dal together for 30 minutes.
Step 2:
In a large pot, boil the milk. Add the soaked rice and dal.
Step 3:
Cook on medium flame, stirring continuously until the rice and dal are cooked through.
Step 4:
Once the rice and dal are cooked, add the sugar. Mix well until the sugar has fully dissolved.
Step 5:
In another pan, heat the ghee. Fry the cashews and raisins until they turn golden brown.
Step 6:
Add the fried cashews, raisins, cardamom powder, and saffron to the rice mixture.
Step 7:
Mix well and serve hot.
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