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PrintCHAKKARAI PONGAL (SWEET PONGAL)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the rice into a large pan. Add the milk and stir for a couple of minutes over low-medium heat.
- Add the sugar, saffron, cardamoms, camphor and raisins. Stir all the ingredients and let the rice simmer covered over low heat for about 5 minutes. Open the pan and stir frequently.
- Mix in 2 tablespoon of ghee, cover pan and continue simmering for 5-10 minutes longer.
- Fry cashew nuts to a golden brown in ½ tablespoon of ghee and add to the rice when it is cooked.
INGREDIENTS
- 150 grams extra long-grained rice, rinsed, soaked, drained, cooked and mashed to creamy consistency
- 500 ml boiled milk
- 250 grams dark brown sugar
- 2 tablespoon seedless golden raisins
- 50 grams ghee
- 30 grams raw cashew nuts
- Few saffron strands
- ½ teaspoon green cardamoms
- Small piece of crystalline camphor
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