Sweets‎ > ‎

Paal Pongal


Ingredients:

Raw rice – 1 cup

Moong dal – ¼ cup

Milk- ¾ a litre

Sugar – 1 ½ cups

Cardamom powder – 1 teaspoon

Cashews – 10 (broken to pieces)

Ghee – 2 teaspoons

Method:

  1. Heat ghee & fry cashew pieces till golden brown & keep aside.
  2. Roast rice & moong dal with a teaspoon of ghee.
  3. Add half litre of milk.
  4. Keep stirring occasionally till the rice looks cooked.
  5. Add sugar & rest of the milk & mix well.
  6. Allow to boil in simmer till thickens.
  7. Add cardamom powder & mix well.
  8. Garnish with cashews & serve hot.


Note:

Can be served after chilling in the fridge for about 3 hours as well.




Comments