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Monday, January 12, 2009

Sakkari Pongal


  • Raw rice/Pachai arisi - 1 cup

  • Moong dal - 5 tsp

  • Ghee - 5 tsp

  • Dry fruits/nuts mixed - 5 tsp

  • Grated coconut - 4 tsp

  • Milk - 1 cup

  • Cardamom - 4 powdered

  • Madai Vellam/Jaggery - 1 cup [powdered]

Preparation Method:

1. Dry roast moong dal just for 2 min and keep it aside.
2. Wash the rice and keep it aside.
3.Boil 1 cup of water with 31/2 cups of water.
4.when it reaches boiling point, add the rice and moon dal.
5.Rice and moong dal should be very well cooked, should reach semi solid consistency.
6. In the mean time, boil 3/4 cup of water, add the powdered jaggery and make a thin jaggery liquid, when the mixture is dissolved, filter it
7.Add it to the cooked rice, keep the flame in sim and mix well every thing8.Add the grated coconut to the mixture.
8. In a separate pan, heat the ghee - add the all the dry fruits and nuts, and cardomom powder once they turn golden brown add to the rice mixture

Sakkarai pongal is ready for Pooja.

1 comment:

Anonymous said...

Pongal receipes are upto the mark, Thanks for sharing

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