Sarkkarai pongal / Sweet pongal (with moong dal ) / version2

                  Wishing all my readers,friends and relatives a very happy Pongal.!!!

     Pongal is a harvest festival.Where the freshly produced rice is cooked with jaggery and served as a prasad for the "Sun " God.Usually, in our villages,pongal is cooked out of the house on  a earthern pot on a brick stove.Since sugarcane is harvested along with rice,it is also served as prasd to God.I have already posted sweet pongal.This time,wanted to try a new version.So used moong dal along with rice.I have also added coconut pieces to the pongal.This gives a crunch to the pongal.Luckily got some  sugar cane for this Pongal.Here,I have cooked rice and dal in a vessel,for time constraint issues,we can also pressure cook it.

 

 

 

Ingredients:

1.Raw rice               -        1/2 cup

2.Moong dal            -        1/4 cup

3.Jaggery                 -         1/2 cup

4.Milk                      -         2 cups

5.Cashews                -         2 tbsp

6.Raisins                   -         1 tbsp

7.Coconut pieces      -          1 tbsp

8.Cardamom pwdr    -          a pinch

9. Ghee                      -          3 tbsp

10.Water                    -           2 cups

11.Edible camphor    -            a pinch

12.Salt                        -            a pinch

 

 

Method:

* Wash the rice and dal well.:Powder the jaggery .

* Take a pan,add water and bring it to boil.Now add  rice and dal.

* When the rice and dal are 80% cooked,add hot milk to it.

* Cook the pongal well.It should be mushy.Because,after adding jaggery ,rice will not cook fast.

* When the rice is 90 % cooked,add the jaggery and give it a stir.

 * Add salt a pinch,to enhance the sweetness of the pongal.

 * Now add the coconut pieces to the pongal.I have also added butter for creamy texture.

 

 

 

* Meanwhile,take a pan and heat it with ghee.Fry the cashews till it turns golden brown.

* Now fry the raisins till it blows like a balloon.

* Pour the pan with cashews,raisins and ghee into the pongal.

* Finally add cardamom pwdr,edible camphor and turn off the stove.

 

Note:

* While cooking pongal.make sure it doesn't stick to the pan.

* Some times,raisins will become hard,if we fry it for longer time.

* Cook the dal well,if not we can feel the crunchiness .

* Tf you want to have more sweet,then can add 1/4 cup more jaggery.

* We can also cook pongal with coconut milk instead of milk.

 

 

Here is the link for my other version of sweet pongal.

 

Sending this to Saras's Kitchen's "Dish in 30 minutes - Rice " event