Sweet Pongal

Navratri, Pongal 0 comments

1 1/2 cup Rice
1/2 cup Condensed Milk
60 gms Jaggery
3 Cloves, powdered
3 pods Cardamoms, powdered
2 tbsp Ghee
1 tbsp Cashewnuts, chopped
1 tbsp Raisins
3 cups Water

1. Heat the ghee in a kadai. Fry cashewnuts and raisins separately till golden brown. Remove and keep aside.
2. In a pan, cook the rice. When the water has almost evaporated, add the jaggery and condenses milk. Simmer over low heat. When the mixture is almost dry, add the powdered cardamoms and cloves.
3. Add the raisins and cashewnut pieces.
4. Serve hot.

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