- akkara adisal with jaggery
- Samba wheat sakkarai pongal
INGREDIENTS:
| RAW RICE | 3/4Â CUP |
|---|---|
| MOONG DAL | 1/4 CUP |
| WATER | 4 CUPS |
| MILK | 3 CUPS |
| SUGAR | 1 CUP |
| GHEE | 2 TBLSP |
| CASHEW NUTS | 10 NOS. |
| ELACHI POWDER | A PINCH |
| EDIBLE CAMPHOR(PACHHA KARPOORAM) | A PINCH(OPTIONAL) |
I didnt use the pressure cooker method, though i used a pressure cooker, instead of a heavy bottomed kadai.
METHOD:
- Wash the rice and moongdal and soak it in 3 cups of water for 1/2 an hour.
- In a heavy bottomed kadai/pressure cooker, add a tsp of ghee and fry the cashew nuts till it turns into a nice golden colur.
- When it is done keep it aside and add the rice and moongdal (keep the water aside)
- Fry for a minute
- Add the water and milk to this.
- Allow it to cook, by stirring in between.
- Allow the rice and dal to cook very nicely.
- In a kadai add the sugar and add 2 tblsp of water.
- When it comes to one string consistency switch it off and transfer the sugar syrup to the cooked rice and moong dal .
- Add ghee and the fried cashew nuts , elachi powder and mix well.
- If using pachha karporam add it at the last stage and mix well.
Note:
- Sugar can be replaced with jagerry also.
- You can also keep the rice and moongdal in a vessel and pressure cook it.
- If you are cooking in a pressure cooker, keep the mixture in a big vessel ,otherwise the milk will come out and the rice wont get cooked.
