|1.||Rice 1/2 cup|
|2.||Moong dal / hesaru bele / paasi paruppu / pesara pappu 1/4 cup|
|3.||Milk 4 cups|
|4.||Ghee 2-3 tablespoons or to taste|
|5.||Jaggery pieces 3/4
cup or to taste
Jaggery, when compared to sugar, is said to be good for the health. Find out more about the jaggery benefits in the blog.
|6.||Cashew nuts 10-12|
|7.||Badam / almonds 5-6|
|8.||Dry grapes / raisins 8-10|
|9.||Elaichi / cardamom / elakki powder 1/4 teaspoon|
|10.||Dry coconut gratings 1 tablespoon|
fry rice and moong dal till these become hot.
rice-and-dal mixture together. Drain the
Cook moong dal and rice together in a pressure cooker, using 2-and-1/4-cups of milk, 1-cup of water and 1 teaspoon ghee.
jaggery in a 1/4-cup of water.
Bring to boil. Cook till the jaggery dissolves.
Strain the jaggery mixture slowly to remove any impurities present in the jaggery.
Jaggery syrup is ready
Heat the remaining milk in a thick-bottom
Bring to boil.
the cooked rice-moong dal mixture.
the jaggery syrup. Mix.
Cook till the rice becomes soft.
1 teaspoon of ghee in a utensil
till the ghee
cashew nuts, badam and dry grapes. Mix.
Fry till the grapes swell.
Add the remaining ghee, fried nuts, cardamom powder and dry coconut
paal pongal or sweet
pongal is ready.
|1.||If the pongal becomes too thick, add 1/4-1/2 cup of boiled milk and mix.|
|2.||If you want the akkaravadisal to be richer and tastier, add more ghee.|