Sweet Pongal


Rice, Moongdal, Gram Dal, Water, Jaggery, Cashew nuts, Raisins, Coconut (grated), Ghee.


Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and pressure cook. Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving

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