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|Serves||Preparation Time||Cooking Time|
|6 People||10-15 Minutes||20-25 Minutes|
- 1 cup Rice, raw
- 1/2 cup Moong Dal
- 1 cup Milk
- 200g Jaggery, shredded
- 4 tbsp Ghee
- 2 tbsp Cashewnuts
- 2 tbsp Raisins
- ¼ tsp cardamom powdered
- A pinch of clove powder
- A pinch of nutmeg powder
- A pinch of Saffron
- 2 1/2 cups Water
Take a and heavy-bottomed pan and dry roast rice and green gram dal separately for a couple of minutes.
Pressure cook the rice and green gram dhal with water and milk in 50:50 proportion for 3 whistles. Mash it well and keep aside.
Dissolve the jaggery in around 3/4 cup water and keep it for melting on low heat.
Heat till the jaggery melts and keep stirring till it becomes slightly sticky.
Add the cooked rice and dhal to the jaggery and add 4 tbsp ghee.
Fry the cashewnuts and raisins and add to the pongal.
Add the powdered cardamoms, cloves, nutmeg and saffron.
Mix well and serve hot.
|Calories||477 K cal|
|Total Fat||13.1 g|
|Total Carbohydrates||84 g|