The very renowned pongal. Simple and delicious.
Ingredients
Raw Rice - 1 cup
Moong Dal - 1/4 cup
Milk - 1/2 cup
Grated Jaggery - 1 cup
Ghee - 1/4 cup
Borneo Camphor - less than a pinch
Method
Pressure cook raw rice, moong dal till mushy.
Heat milk and reduce it to half the amount, add the jaggery syrup, rice/dal mixture, half of the ghee and mix well till semi solid. Turn off heat.
Add borneo camphor(edible camphor) and mix well. Garnish with cashew and rasins fried in ghee.
Im sending this to Denny's and Krithi's Serve It - Festival Potluck and to Gayathri's Only Sweets and Desserts event, a brain child of Pari
Bon Appetit!!
Rudra
Ingredients
Raw Rice - 1 cup
Moong Dal - 1/4 cup
Milk - 1/2 cup
Grated Jaggery - 1 cup
Ghee - 1/4 cup
Borneo Camphor - less than a pinch
Method
Pressure cook raw rice, moong dal till mushy.
Heat milk and reduce it to half the amount, add the jaggery syrup, rice/dal mixture, half of the ghee and mix well till semi solid. Turn off heat.
Add borneo camphor(edible camphor) and mix well. Garnish with cashew and rasins fried in ghee.
Im sending this to Denny's and Krithi's Serve It - Festival Potluck and to Gayathri's Only Sweets and Desserts event, a brain child of Pari
Bon Appetit!!
Rudra
2 comments:
Pongal looks tempting...Happy Navratri..
yummy looking pongal looks wonderful
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