Palm Jaggery Pongal is a variation from the regular sakkarai pongal.
- 3/4 Cup Jaggery
- 3/4 Cup Water
- 1 Tablespoon Dry Ginger Powder
- 3 Cardamom Crushed
- 3/4 Cup Raw Rice /Brown Rice
- 3 Cup Water
- 1/4 Cup Moong Dal
- A Generous Pinch Salt
- 3 Tablespoon Ghee
- 15 Cashews
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Soak Raw rice in water for atleast 2 hours.
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Dry roast moong dal until nice aroma comes out.
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Add in moong dal and rice into a pan and add in water and cook until the rice and dal are cooked mushy. If pressure cooking pressure cook in medium flame for 5 whistles.
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For jaggery syrup add in water, jaggery, dryginger powder and cardamom and heat until the jaggery dissolves.
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Switch off the flame and drain for any impurities.
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Add in the jaggery syrup into the rice mixture. Cook for few minutes until the mixture blends well.
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Heat ghee in a wok and add in cashews.
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Switch off when the cashews starts darkening. Add this into the pongal and keep stirring and cook for few more minutes.
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Switch off the flame. Palm Jaggery Pongal is now ready to serve.
- Raw Rice Can also be used for this recipe.
- If there is no time to soak rice for hours then soak in hot water for 30 minutes.
- Soaking Rice in water helps to cook the rice soft.
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