SARKKARAI PONGAL

SARKKARAI PONGAL:

Ingredients:

Split green gram-1/4 cup

Raw rice-1 cup

Almonds-2 tbsp

Split cashew nuts-2 tbsp

Seedless raisins-2 tbsp

Shredded coconut-2 tbsp

Saffron-2 sp

Jaggery-2 cups

Milk [full cream-2cups

Ghee-1/4 cup+3 ½ tbsp

Salt- a pinch

Cardamom powder-1sp

Method:

Fry the split green gram dhal in a kadai in ½ tbsp of ghee until a nice aroma floats on the air.

Soak this dhal with the raw rice in water for 1 hour.

Soak the almonds in hot water, then remove the skins slice them nicely.

Fry the almond slices, cashew nuts, and the seedless raisins separately in 2 tbsp of ghee.

Fry the shredded coconut in a tbsp of ghee.

Soak the saffron in a tbsp of milk and crush the jaggery . .

Pour enough water just to cover the jaggery and let it boil.

Make thin syrup of it and put off the fire.

Pour 3 cups of water and 2 cups of milk [full cream] in a cooking vessel.

When it starts simmering, add the rice and the dhal.

Cook under medium flame.

When they are almost cooked, add the jaggery syrup and mix well.

Again cook for a few minutes.

Now add all the remaining ingredients and ¼ cup of ghee.

Mix well and cook until the pongal is well blended.