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SAKARAI
PONGAL
| Rice |
1 cup |
| Moong dal |
1/4 cup |
| Jaggery |
2 1/2 cup |
| Milk |
2 cups |
| Cashews |
25 |
| Raisins |
1/4 cup |
| Cardamom |
4 |
| Ghee or Butter |
1/2 cup |
- Roast
the cashews in Melted butter until it becomes golden brown and keep it aside.
- Roast moong
dal in a pan till the aroma comes out.
- Cook rice and moong dal together with milk and 3 cups of water until
the rice
and dal is cooked well.
- Melt jaggery by boiling it in little water and mix this with the cooked rice.
- Add ghee and roasted cashews and raisins and powdered
cardamom and keep stirring until everything blends well.
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