Sweet Pongal | Mallika Badrinath | South Indian Recipes

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INGREDIENTS
New Raw Rice – 1/2 Cup
Green Gram Dal – 1/4 Cup
Jaggery – 1 Cup
Kismis & Cashewnuts – Little
Cardamom Powder – Little
Ghee – Little

METHOD
1. Roast the rice very lightly (Optional). Dry Roast Green Gram Dal. Wash both together.
2. Heat 3 1/2 cups of water in pressure cooker, to boliling point. And then add rice and dal to it. Pressure cook for 1 or 2 Whistles.
3. For Sugar Syrup: In a deep bottom pan, heat around 1 Tblspn of Ghee and then fry it until it turns golden colour.
4. Add kismis and fry it lightly. Keep it aside.
5. Add Jaggery with little water to cover.
6. Drain the syrup through a strainer, to remove any impurities.
7. Wash the Kadai properly and again add the strained syrup in it. And boil until soft ball consistency.
8. Check over rice and dal. Mix well and crush it lightly.
9. Add the mixture to jaggery syrup, when it reaches soft ball consistency.
10. Add Cardamom powder and rest of the ghee. Serve garnishing with Kismis and Cashewnuts.