It's all about your favourite foods
Raw Rice -1/2 cup
Moong dhal -2 tablespoons
cardamom powder/elachi -little pinch
edible camphor -very little pinch
Milk -1/4 cup(optional)
Greeted coconut -1/4 cup(optional)
Ghee -4 tablespoons
salt a pinch
1.In a dry pan roast the moongdhal/passi parupu till color turns to slight yellowish brown.
2.In a pan add 1 spoon of ghee for slightly roast the greeted coconut
3.In a vessel add water and jaggery then heat it for dissolve the jaggery,after that don’t forget to distil because its having impurities.
4.Add Roasted dhal and rice with 3 cups of the water presser cooker it for 4 whistles.It turns to mushy in texture
5.Add remaining ghee to roast the cashew and raisin.
6.Finally add jaggery liquid,roasted coconut,roasted cashew,raisins,cardamom powder,edible camphor,little pinch salt into the mashed rice then heat it and stir well for few minutes.
1.Cocunt is optional only if u add its give great aroma to pongal.
2.little pinch salt is must,its raise the sweet taste.
3.Don’t try to pressure cook the rice along with jaggery water ,its take long time to rice boil.
Thank you..Happy cooking….