By Devi Poojari
January 9, 2024
Image Credit: Wikimedia Commons
Loaded with ghee, dry fruits and jaggery, this traditional South Indian preparation is especially made during the time of the harvest festival of Pongal in Tamil Nadu. Decadent, delicious and simple to make, tap to see the full recipe.
Image Credit: Wikimedia Commons
½ cup short grain rice ¼ cup moong dal ½ cup jaggery, chopped 3 cups water 1 teaspoon cardamom powder 1 pinch edible camphor 7-8 whole cashews 2 tablespoons ghee 7-8 raisins
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Toast the unwashed moong dal and rice in a pan until it changes to a nutty aroma, without browning.
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Rinse the roasted lentils and grains in water and set aside for further use.
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Add the rinsed lentils and rice to a pressure cooker, along with the water and pressure cook for 8-9 whistles on medium heat, until mushy.
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In a separate pan, add the jaggery with equal parts water and allow it to simmer until the jaggery melts completely.
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Strain the syrup using a fine sieve and add the cardamom powder and camphor to the strained extract.
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Combine the syrup with the cooked lentil mixture and stir vigorously to combine.
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If the mixture is too thick, add a few tablespoons of hot water to adjust consistency.
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Fry up the cashews and raisins in ghee and add the dry fruits along with the ghee to the pongal and serve hot.
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