>> Monday, August 17, 2009
Sweet pongal is the famous Indian sweet prepared during pongal festival. Sprinkling the nuts roasted in the ghee, makes the perfect starter for the special occasion. And, I made this to celebrate my parents anniversary today. There are many variations of sweet pongal and this how my amma makes it. In most of the temples in south India, this type of sweet pongal is served after pooja.
- Rice - 1/2 cup
- Milk - 2 cups
- Jaggery - 1/2 to 3/4 cup ( to ur sweet level)
- Water - 2tbsp
- Cardamom powder -1/2 tsp
- Nuts - 1/4 cup (Cashew nuts, raisins)
- Ghee - 2 tbsp
- Edible camphor - a pinch
Directions to cook :
# Clean & wash the rice well, add 2 cups of milk & pressure cook them.
# Heat the water in the pan, add the jaggery. Keep stiring continously. Once the jaggery melts, strain them to remove the sand if any.
# In the non-stick pan, add the strained jaggery & cooked rice. Cook on medium heat for 5 min till it becomes thick.
# Meanwhile heat the ghee & fry the nuts. Keep aside.
# Add the cardamom powder, edible camphor in the rice & stir. Switch off the flame & add the roasted nuts and ghee. (Dont stir immediately - standing time : 15 min)
Serve them warm.