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Ingredients:
Raw Rice – 1 cup
Thickened Milk – 1 1/2 cups
Fresh Mango Juice – 1 1/2 cups
Ghee – 2 tblsp
Sugar – 1 cup
Fried Almonds – as required
Kismis – little
Cardamom Powder – 2 pinches
Saffron – few, soaked in warm milk
Fresh Cream – 2 tblsp
Method:
1. Wash rice, add milk, mango pulp and pressure cook with weight for 6 whistles.
2. Mix sugar with water and heat till it reaches soft ball consistency.
3. Add cooked rice and stir gently until moisture evaporates.
4. Add fresh cream and soaked saffron.
5. Keep under low flame for a few more minutes.
6. Fry almonds and kismis in 1 tblsp of ghee.
7. Keep them separate.
8. Add remaining ghee to the pongal before removing from fire.
9. Transfer to a serving plate.
10. Garnish with fried almonds and kismis.
