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This has been the most delayed post from me. I wanted to do it last week itself but after pongal celebrations, I was totally tired and I am still having migraine headache from last week. Here is the traditional method of preparing pongal in pot(pongal panai). My pics are not so great this time 🙂

Also I got organic jaggery this time, it was absolutely tasty. Never got the sugary feeling in this pongal. So the end result was totally tasty 🙂

sakkarai_pongal sakkarai_pongal_1 sakkarai_pongal_preparation

Ingredients:

Raw Rice/Pachai arisi : 1 cup

Moong Dal/Pasiparuppu : 1/4 cup

Jaggery : 1 cup

Milk : 1 cup (I used around 1 1/2 cup to make it rich)

Water : 3 to 4 cups (as required)

Ghee : 3 to 4 tablespoons(adjust according to your need)

Cashews : 2 tablespoons

Raisins : 1 tablespoon

Method:

  • Wash raw rice with 1 cup of water and save the water in another vessel. If you find any impurities filter it.
  • Set aside the rice.
  • Heat 1 cup washed water+1 1/2 cup milk+1 cup normal water in the pot/pongal panai.
  • When the milk boils and comes up to the rim of the pot/panai, we usually say “Pongal o Pongal ” and drizzle a bit of water over it.
  • When it subsides, add the rice, moong dal and let it cook.
  • In between keep checking if water is needed, in case it is needed we can add more.
  • This rice has to be cooked more than the normal rice like a little mashed.
  • When it is 95% done, in another pan heat jaggery powder with enough water to form a fine paste.
  • Now filter it over the rice and mix well.
  • Another small pan heat ghee and add cashews when it starts turning golden brown add raisins. When raisins pops, add this to the rice.
  • By now the rice is fully ready and can be served.

This is how we celebrated pongal 🙂

pongal_celebration_2015

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