Rice - 1 cup
Jaggery - 2 cup( can also reduce to 1 3/4 cups)
Ghee - 5 or 6 tbsp
Cardamom powder - 2 pinch
Cashew pieces - around 10
Raisins - around 10
Cook rice with 3 cups of water in a thick vessel until done( the simpler version would be cook rice seperately as you always cook .. either in the rice cooker or in a pressure cooker and then transfer it to a thick vessel...this will allow you to save sometime watching the rice getting cooked)...
In the meantime in a different vessel add a cup of water and bring it to a boil...when it starts to bubble up switch off flame and add jaggery...so it can get dissolved fast...mix well ...strain with a strainer and pour it to the cooked rice...mix and mash nicely...the rice should get mashed well and should not be grainy( my grandmother always used to tell this)...allow it to cook together for 10 minutes..in between also add few tbsp's of ghee... ...just before removing add cardamom powder and mix...
heat ghee in a different kadai and fry cashew and raisins and pour it on the pongal and mix...the pongal will look to be little watery ..but once it cools it thickens up fast.
5 comments/Reactions:
Really this pongal tastes good.Moreover the consistency remains the same for a long time.
ramya
Padma,
The sarkara pongal that u made for TS Pongal function was awesome...Shruthi and Laya loved it very much ( me too :) ).
Balaji.
Thank u Ramya & Balaji
Wow what a tempting pongal padma,iam feeling hungry now n my taste bud is wanting it right away.Nice blog.Following you.
excellent piece of information, I had come to know about your website from my friend kishnaveni, pune,i have read atleast 8 posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a lot once again, Regards,
chakkara pongal recipe
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