YUMMY YUMMY SAKKERAI PONNGAL 1 Cup Raw rice 1/4 cup moong dhal/Pasi paruppu 3 cups Milk (I used 2% milk) 1 cup water 4 cardamom pods (Crushed it using a mortar and pestle) 4 tbsp ghee (I used homemade ghee) 12 cashews 12 Raisins 1/2 cup grated jaggery/vellam ( Jaggery I used is on sweeter side, differs from place to place so has variation in sweetness, adjust to taste) Preparation: Roast Moong dhal/Pasi paruppu for 2-3 minutes. Add roasted moong dhal, rice, milk and water to the pressure cooker and let it cook for about 5 whistles on medium flame. Do not cook on high flame as it might get brunt at the bottom or form a charred layer of rice. Meanwhile using a mortar and pestle, crush cardamom pods. Also Grate the jaggery and mix in the grated jaggery with 1/4 cup of water. Set aside. Once the pressure releases, while the rice-dhal mixture is still hot, mash it with back of a ladle. In a large, thick bottom pan add 2 tbsp ghee and roast cashews and raising. Mix in the jaggery-water mixture and bring it to a boil. Sprinkle cardamom powder and add mashed rice-dhal. Mix well and add the remaining ghee.
Posted on: Fri, 09 Jan 2015 04:59:26 +0000
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