Thursday, January 9, 2014

Sarkarai Pongal / Makarasankarathi Pongal

Raw rice – 1 Kg
Jaggery- 2Kg
Cardamom Powder – 1 1/2  tbsp
Dry ginger – 1 tbsp
Ghee fried coconut shreds – 4 tbsp
Ghee – 200ml
Cashewnuts – 30g
Sultanas –  20g
Water – as required

Method of Preparation

1.    Heat Ghee in a pressure cooker, add cashewnuts and sultanas. Once it is golden colour, add the rinsed raw rice. Fry it in ghee.

2.   Add the water now, let it to boil well. Once the rice slightly cooks, add the broken jaggery in to it. Mix it well.

3.   Add the cardamom and dry ginger powder. Mix it then close the lid of pressure cooker and wait for four whistles.

  1. Turn off the fire and wait till the pressure of the cooker gone. After that open the lid, add ghee and ghee fried coconut shreds. Mix all well gently. Serve now.

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