Saturday, January 24, 2015

Akkaravadisal - Sweet Milk Pongal - Srirangam special

Raw rice                                   1/2 cup
Moong dal (paasi paruppu)         2 tblsp
Milk                                          2 + 1 cup
Water                                       1/2 cup
Jaggery                                     1/2 cup
Sugar                                        2 tblsp
Ghee                                        1/4 cup + 1 tblsp
Cardamom                                1
Cashew nut                               6
Saffron                                      pinch

In a heavy bottomed pan (pressure cooker), add one tblsp ghee, roast the cashewnuts, broken into small pieces until golden color and transfer to a bowl, keep aside. Soak saffron in a tblsp of warm milk, set aside.
Add moong dal, rice to the same ghee and roast for a minute in medium flame. Add milk.
Add water to this and Bring to boil, Pressure cook for 4 whistles  in medium flame
Once done, mash the rice well and add the remaining 1 cup (boiled) milk. Mash and mix well.
Continue heating and add two tblsp of ghee, powdered jaggery. Mix well until jaggery dissolves.
Add another two tblsp ghee, sugar and continue mixing. Keep the flame in medium. Stir for 3-4 minutes and add saffron along with the milk and another two tblsp of ghee.
Stir well for 2 minutes adding the  last two tblsp ghee, cardamom powder, roasted cashews and switch off the flame.

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