Pongal festival is falling on 14th January this year. Normally everyone make the pongal sweet and savoury with rice. I am presenting the sweet pongal with samo rice. Already posted the savoury version.
This rice is used to prepare varieties of dishes during fasting. Today is Vaikunda Ekadasai and my son's date of birth. So thought of making this sweet dish for the neivedyam as well as for the birth day. I made Bhagar sarakara Pongal as well as bhagar milk kheer. I have also posted Moriyo ven pongal and Moriyo dosa. Here is the recipe of Sarkara Pongal.
Let us look at the recipe now:
Ingredients:
1/2 cup samo rice
1/2 ltr milk
1/2 cup to 3/4 cup grated jaggery
3 tbsp ghee
8 cashewnuts broken into pieces.
3 badam,
3 pista
1/4 tsp cardamom powder
Method:
Melt the jaggery, remove impurities and keep aside. wash the samo rice and keep aside. In a pressure cooker add the samo rice, milk and cook the same. just before the whistle comes, switch off gas and allow to remain in the gas. when the pressure subsides, remove the lid of the cooker and add the melted jaggery, 2 tbsp ghee in it and mix well. switch on gas and allow to cook the same in the jaggery. In the meantime, heat one teaspoon ghee and fry the cashews. soak badam and pista in hot water. remove the skin. slice or cut into fine pieces and keep aside. check the pongal, when it is turned to a thick consistency, add the cardamom powder, half the fried cashews and mix well. transfer into a bowl and garnish with remaining cashew, badam and pista.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
This rice is used to prepare varieties of dishes during fasting. Today is Vaikunda Ekadasai and my son's date of birth. So thought of making this sweet dish for the neivedyam as well as for the birth day. I made Bhagar sarakara Pongal as well as bhagar milk kheer. I have also posted Moriyo ven pongal and Moriyo dosa. Here is the recipe of Sarkara Pongal.
Let us look at the recipe now:
Ingredients:
1/2 cup samo rice
1/2 ltr milk
1/2 cup to 3/4 cup grated jaggery
3 tbsp ghee
8 cashewnuts broken into pieces.
3 badam,
3 pista
1/4 tsp cardamom powder
Method:
Melt the jaggery, remove impurities and keep aside. wash the samo rice and keep aside. In a pressure cooker add the samo rice, milk and cook the same. just before the whistle comes, switch off gas and allow to remain in the gas. when the pressure subsides, remove the lid of the cooker and add the melted jaggery, 2 tbsp ghee in it and mix well. switch on gas and allow to cook the same in the jaggery. In the meantime, heat one teaspoon ghee and fry the cashews. soak badam and pista in hot water. remove the skin. slice or cut into fine pieces and keep aside. check the pongal, when it is turned to a thick consistency, add the cardamom powder, half the fried cashews and mix well. transfer into a bowl and garnish with remaining cashew, badam and pista.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
No comments:
Post a Comment