Pongal festival 2014 is well known tomorrow. I've already published sakkarai pongal recipe that is my mom's version. She always adds milk to sakkarai pongal but the majority of the traditional Kovil sakkarai pongal won't have milk inside it. Though i do not like adding pacha karpooram(edible camphor) and cardamom powder, generally they're put in sweet pongal.
WISHING Everyone A Really HAPPY PONGAL
Preparation Time. 5 mins Cooking. 30Mins Serves. 4-5
Raw Grain 1/2 cup
Yellow moong dal 4 tblsp
Water 3 cups
Jaggery 3/4 Cup
Cashew nuts Couple of
Ghee 1-2 tblsp
Raisins couple of
Edible camphor a pinch
Nutmeg powder a pinch(optional)
Cardamom powder A pinch(Optional)
Method :
- Dry roast grain and moong dal for several-4 minutes in medium flame. without getting burnt. Just roast up until the grain and dal becomes warm.
- Wash the grain and dal and pressure prepare this with the addition of 3 glasses of water. Prepare till 5-6 whistles and it in an exceedingly low flame for five minutes within the last.
- Turn off the flame.
- Hue of the sakkari pongal depends upon the vellam. Always employ dark vellam to obtain a nice brown colour.