Ingredients
COOK RICE
- 1/2 cup rice
- 3/4 cup water
- 1 cup milk
- Saffron
JAGGERY WATER
- 1/4 cup sugar candy
- 1/2 cup jaggery
- 1/4 cup water
Temper
- 1 Cardamom
- 3 tablespoon ghee
- 1 clove
- 10 cashews
- 1 raisins
- 2 +1/2 tablespoon dry coconut
Instructions
- Firstly wash the rice well and drain the water
- add water and soak for 1 hour
- Furthermore, add milk and saffron
- pressure cook for 2 whistles
- Turn off the stove and do a natural pressure release
- Mix well and mash
- Furthermore, add 1/4 cup of milk and mix well
- Boil jaggery, sugar candy and water; filter and add
- add 1/2 cup of milk and 1/4 cup of water mix again
- cook until Shalyanna comes together
- Pongal thickens overtime so cook accordingly
- saute clove, cardamon and cashew in ghee
- Furthermore, add raisins and roast
- Turn off the stove add coconut; mix well and transfer
Video
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