Pongal

Pati Sapta

0 comments

Ingredients:
For rolls:
1 coconut grated without the brown skin
1 cup sugar
1/2 litre milk

For batter:
3/4 cup plain flour
1/4 cup fine semolina
1 tbsp. Sugar powdered
1 tsp. Ghee

For dipping sauce:
2 litres milk
1/2 cup sugar
1 tsp. Finely chopped almonds
1 tsp. Finely chopped pistachios
1/2 tsp. Cardamom powder

Method:

For dipping sauce:

Heat milk and sugar till almost half in volume.
Add cardamom powder, mix well.
Cool to room temperature.

For rolls:
Heat coconut and milk in a nonstick pan.
Stir and cook till thickened.
Add sugar, stir and resume cooking till a soft lump forms.
Cool till warm.
Shape into 2″ long 1″ thick cyrlindrical rolls.
Keep aside.

For batter:
Mix all ingredients of batter together.
Add enough water to make a thick batter.
It should be able to coat the back of a spoon.
Heat a nonstick tawa or other griddle.
Spread a tbsp. of batter to form a thin pancake.
Place one coconut roll in centre, and roll up pancake.
Repeat for all batter and rolls.

To proceed:
Place the rolls in a shallow glass dish.
Pour milk sauce over them.
Garnish with chopped almonds and pistachios.
Chill well before serving.

Subscribe to our Newsletter

Receive the latest recipes & kitchen tips !

Thanks for subscribing. Please check your mail and confirm the subscription.

Something went wrong.

Leave a Comment

Your email address will not be published. Required fields are marked *

*