Mangalorean Recipes

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Home Other Regions Kerala Sweet Pongol

Sweet Pongol

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Ingredients

QuantityMeasureIngredientsDescription
ALittleCardamom Powderfor taste
50GrammesCashew Nuts 
1NosCoconutCut the kernel in small pieces
182TeacupDhal, Moong 
3TablespoonGhee 
ALittleJaggery 
1TeacupMilk 
50GrammesRaisins 
1/2TeacupRice, Raw 

Method

Roast the moong dhal (before washing) till it becomes little light brown (it will starts giving out its aroma).     Then soak rice and dhal separately for 10 minutes.
Thoroughly wash and keep it in cooker with the right amount of water (lesser is o.k.) and  cook it separately (in two different containers).

Meanwhile cut coconut in very small pieces and fry in ghee.     Fry cashew and raisins also separately.

Break the jaggery and dissolve it in a little water and make a syrup. This is
done because sometimes jaggery has mud and stones.     After the syrup is made, strain it through tea strainer.

Put the rice and dhal in a big vessel and add a cup of milk  and cook it  till all the milk gets absorbed.    Add jaggery syrup and continue to cook till it  too gets absorbed.
Add three big table spoons of ghee, powdered cardamom and continue cooking  for a while.   Add fried coconut, cashews and raisins.

Serve hot in separate cups topping with a spoon of ghee.

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