We are cooking up a treat.
It will be served shortly...
Sweet pongal is made during Pongal festival but most people like to have this even as their breakfast meal.
Raw Rice: -1 cup
Milk: -1 cup
Green Gram Dal: -½ cup
Jaggery (powdered):- 3 cups
Cashewnuts: -2 tbsp.
Ghee: -4 tbsp.Raisins: -- 2 tbsp.
Cardamoms (powdered):- 5
Cloves (powdered):- 2
Water: -2-½ cups
Saffron: -A pinch
Nutmeg (grated/powdered):-1 small piece
Dry-roast the green gram dal for about three minutes over medium flame.
In a microwave, cook the green gram dal and rice together with water and milk. Then keep aside.
In ¾th cup of water, dissolve the jaggery completely. Cook over low flame.
Strain the jaggery to remove the dirt.
Again heat the syrup over a flame and stir continuously till it becomes little sticky.
Now, add the dal and cooked rice.
In a pan, heat four tbsp of ghee and fry the raisins and cashew nuts.
Add this mixture to the pongal. Stir well.
Mix the cloves, nutmeg, saffron and powdered cardamoms to it. Stir well to mix.
Serve hot with coconut chutney or sambar.