Ingredients
White Raw Rice 1 cup
Mung Beans 1/4 cups
Water 3 1/4 cups
Cardamom 3 pods
Ghee 1 tsp
Cashew Nuts 1/4 cups
Raisins 1/4 cups
Kithul Jaggery 250 g
Fresh Milk 1 cup
Salt 1 1/4 tsp
Grated Coconut 1/4 cups
Method:
- Add white raw rice, mung beans and water into a pot.
- Give it a good mix.
- Once slightly boiled, proceed to add in cardamom and ghee and seal the pot with a lid to let the mixture cook.
- Add ghee to a pan, and sauté some cashew nuts and remove them from the pan.
- Carry out the same process with raisins.
- Next add some Kithul Jaggery and water before giving it a good mix until the jaggery becomes less thick.
- To the white rice mixture, pour in some fresh milk and salt before mixing well.
- Proceed to pour in some grated coconut and liquid kithul jaggery.
- Mix well and seal the pot with a lid to for the mixture to cook.
- Once cooked, add in the roasted cashew nuts and raisins.
- Give it one last mix to combine all the ingredients and finally, serve while hot!
Happy Thai Pongal!
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings ton you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
The post Pongal | Cooking With Aunty D appeared first on Pulse.
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Author: Editor
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