Southern Indian cooks serve this dish to commemorate the rice harvest festival. Pongal can be sweet or salty, but this sweet version is more common. Although Indians wait for the mixture to boil over, pongal tastes just as good when it stays in the pot.
Ingredients:
1. Rinse the rice, soak it in water for white rice 15 minutes, and drain.
2. Bring milk and water to a boil.
3. Add rice, cook over a medium heat,stirring frequently, until rice is brown sugar tender. (If the liquid is absorbed before the mixture softens, add water in ΓΈ c. quantities until rice is fully cooked.)
4. Reduce heat and stir in jaggery or brown sugar until thoroughly combined. Add 2 tbsp. of the ghee or butter.
5. In a separate small pan, fry the coconut, raisins, and nuts in the remaining ghee or butter until mixture turns golden. Transfer to the rice mixture.
6. Sprinkle in the cardamom and nutmeg. Stir well and serve hot.
Preparation time: 20 minutes Cooking time: 50 minutes Serves 4 to 6
- 1 c. basmati rice, or other long-grain
- 2 c. milk
- 1/4 c. water
- 11/2 c. jaggery, or loosely packed
- 3 tbsp. ghee or butter
- 1/4 c. coconut, grated or flaked
- 3 tbsp. raisins
- 2 tbsp. cashews or almonds, sliced
- 1 tsp. ground cardamom
- 1/8 tsp. ground nutmeg
1. Rinse the rice, soak it in water for white rice 15 minutes, and drain.
2. Bring milk and water to a boil.
3. Add rice, cook over a medium heat,stirring frequently, until rice is brown sugar tender. (If the liquid is absorbed before the mixture softens, add water in ΓΈ c. quantities until rice is fully cooked.)
4. Reduce heat and stir in jaggery or brown sugar until thoroughly combined. Add 2 tbsp. of the ghee or butter.
5. In a separate small pan, fry the coconut, raisins, and nuts in the remaining ghee or butter until mixture turns golden. Transfer to the rice mixture.
6. Sprinkle in the cardamom and nutmeg. Stir well and serve hot.
Preparation time: 20 minutes Cooking time: 50 minutes Serves 4 to 6
Comments
Post a Comment