Ingredients vegetarian 1 servings

• 1 cup Rice
• 1 tbsp Green Gram (split)
• 2 cups Jaggery, grated
• ¼ cup Cashews
• ¼ cup Raisins
• 1 tsp Cardamom, powder
• 1 cup Clarified Butter

Directions

1. Fry the mong dal lightly and add it to rice.
2. Pour water into it and pressure cook so that it gets mashed well.
3. Take a vessel and pour 1 glass water into it and add jaggery.
4. Allow it to thicken. In the meanwhile, mash the rice well into a fine paste( this is essential otherwise the rice will not mix properly with the jaggery) .
5. Fry cashew and raisins and keep aside. When the jaggery thickens, add the rice paste and pour the ghee and mix well till it thickens( it should be in a semi-solid state as on cooling it will thicken further).
6. Add cardamon powder and cashew/raisins. Serve hot.

Comments

rajeswari

on sankaranthi we make sakara pongal with milk only.when milk starts boiling and coming out we say as pongalo pongal.especially on this day pongal is milkbased only.we tie mangalkottu on the pot and apply haldi,kumkum for it.