4 January, 2018

SWEET PONGAL

Posted in : RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA, SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

The best sweet relished during the harvest festival…shankranthi, a winter special as well, though made through out the year.  There are many variations in making Pongal though everybody use the same ingredients. The pongal which we get as Prasada in temples is the most awesome one… it has entirely different taste and flavor always. My recipe is different from what my mother used to make. She used to cook roasted rice and lentil in milk & water mixture, whereas I cook it raw using only water, and I use a kind of powder, which I use in many sweet dishes, ie… LDEN powder (equal amount of Laung, Dalchini, Elaichi and Nutmeg are powdered together) So the tastes differ..but both tastes awesome in their own way. In Tamilnadu most of them make Pongal using sugar (sakkarai Pongal) where as in Andhra Pradesh & Karnataka  Jaggery is used. As I said earlier, it can be cooked using only water or only milk or mixture of both. In the same method, pongal is made using beaten rice as well. The quantity of ingredients mentioned below are enough to serve for 4 people.

 

Ingredients :

  • Rice – 1/4 cup
  • Green gram lentil/hesarubele – 1/4 cup
  • Water – 2 cups
  • Jaggery – 3/4 cup
  • Water – around 1/2 cup to dissolve the jaggery
  • Saffron strands – 1/4 tsp (adjust)

Others :

  • Ghee – 3 tbsp (adjust) (actually lot of ghee is used in its preparation, but I use only this much)
  • Cloves – 4
  • Cashew nuts – 10 to 15
  • Raisins – 1 tbsp (optional)
  • Grated dry coconut – 1/2 cup
  • LDEN powder – 1/2 tsp
  • Cardamom powder – 1/4 tsp

 

PROCEDURE :

  • Boil water in a cooker, add in rinsed rice and lentil and cook it till one whistle, allow it to get cooled (you can add 1/4 tsp of saffron strands to this or sprinkle on the top at the end)
  • Dissolve jaggery completely and pass it through a strainer and keep it aside
  • Heat 2 tbsp of ghee in a pan, add in cloves, cashew nuts, raisins (if using), fry them, add in strained jaggery water and allow it to boil till it becomes little thick

  • Now add in grated coconut, LDEN powder, cardamom powder to the boiling syrup and mix them well

 

  • Now add in cooked rice-lentil mixture and combine everything well while boiling

  • Keep stirring till it becomes thick and comes as a whole, now put remaining 1 tbsp of ghee and mix well

  • Remove from the fire, sprinkle saffron strands and serve hot