October 4, 2011

Sakkarai Pongal

The very renowned pongal. Simple and delicious.

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

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!!


Reshmi Mahesh said...

Pongal looks tempting...Happy Navratri..

Torviewtoronto said...

yummy looking pongal looks wonderful