Ingredients
• Rice,soaked 1 1/2 cups
• Split green gram skinless (dhuli moong dal) 1/2 cup
• Green cardamoms 4
• Sugar 1 tablespoon
• Milk 2 1/2 cups
• Jaggery (gur) 2 cups
• Desi ghee 1/2 cup
• Coconut,scraped 1/2 cup
• Nutmeg,grated 1/4 teaspoon
• Raisins 4 tablespoons
• Cashewnuts 12-15
• Edible camphor (optional) a pinch
Method
Dry roast the split green gram lightly in a kadai. Wash and drain. Grind the green cardamoms with sugar to a fine powder, sift and set aside. Boil the milk with one cup water in a thick-bottomed pan. Add the roasted split green grams and rice to the boiling milk. Bring the mixture to a boil, stirring continuously. Reduce heat, simmer for fifteen minutes, stirring occasionally or till the rice and split green grams are completely cooked. You can also pressure cook. Add the jaggery and keep stirring to prevent it from sticking to the bottom. Keep cooking till all the jaggery melts completely and is thoroughly incorporated into the rice mixture. Add half the quantity of ghee and continue cooking on low heat for about five minutes stirring frequently. Heat the remaining pure ghee in another pan and fry the coconut lightly. Add the nutmeg, raisins and cashewnuts and stir well. Add this to the cooked pongal. Sprinkle the green cardamom powder and the camphor powder. Stir well and serve hot.
• Rice,soaked 1 1/2 cups
• Split green gram skinless (dhuli moong dal) 1/2 cup
• Green cardamoms 4
• Sugar 1 tablespoon
• Milk 2 1/2 cups
• Jaggery (gur) 2 cups
• Desi ghee 1/2 cup
• Coconut,scraped 1/2 cup
• Nutmeg,grated 1/4 teaspoon
• Raisins 4 tablespoons
• Cashewnuts 12-15
• Edible camphor (optional) a pinch
Method
Dry roast the split green gram lightly in a kadai. Wash and drain. Grind the green cardamoms with sugar to a fine powder, sift and set aside. Boil the milk with one cup water in a thick-bottomed pan. Add the roasted split green grams and rice to the boiling milk. Bring the mixture to a boil, stirring continuously. Reduce heat, simmer for fifteen minutes, stirring occasionally or till the rice and split green grams are completely cooked. You can also pressure cook. Add the jaggery and keep stirring to prevent it from sticking to the bottom. Keep cooking till all the jaggery melts completely and is thoroughly incorporated into the rice mixture. Add half the quantity of ghee and continue cooking on low heat for about five minutes stirring frequently. Heat the remaining pure ghee in another pan and fry the coconut lightly. Add the nutmeg, raisins and cashewnuts and stir well. Add this to the cooked pongal. Sprinkle the green cardamom powder and the camphor powder. Stir well and serve hot.
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