Saturday, January 16, 2010

Sarkarai Pongal / SouthIndian Special


1 cup Raw rice
1/4 cup Split Moongdal
Few Saffron Strands
1/4 cup Jaggery powder
1 tbsp Cardamom powder
1 tbsp Ghee
Few Cashew nuts


Wash thoroughly both raw rice n split moongdal together, pour four cups of water , jaggery, saffron strands n pressure cook them upto 3 hisses...keep aside n let them steam release..meanwhile fry the cashew nuts in hot ghee n keep aside, add the cardamom powder , fried cashew nuts and hot ghee to the cooked pongal and mix them well.

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