Sarkarai Pongal
Ingredients:
-
2 cups long grain rice
-
1 cup moong dal (without skins)
-
1/4 to 1/2 cup fresh coconut cut into small pieces or shredded coconut
-
3/4 cup ghee
-
21/2 cup sugar
-
6 cardamoms
-
4 tablespoons of raisins and cashews
-
2 cups milk
-
21/2 cups water
Method:
Dry roast the moong dal on medium heat for 5 to 10 minutes till it becomes
light pink and a nice aroma arises. Cook the rice and moong dal in 2 cups
milk + 21/2 cups water in rice cooker or on stove in a pan. In the meantime,
while it is cooking melt the 3 tablespoons of ghee and fry the raisins
and cashews on medium heat till cashews turn light golden, drain them and
and fry coconut pieces or shredded coconut in the same ghee till golden.
Set all these seasoning aside. Crush the cardamom to powder. When the rice
gets cooked remove the rice and place it in a pan large enough to hold
it and the sugar. Add sugar, cook on medium heat till all the sugar is
absorbed. Stir it often to avoid burning. After the sugar has been absorbed
add 1/2 cup ghee and turn off the stove. Add the fried coconut, cashews,
raisins and cardamom powder. Stir it and let it stay on the stove for 2
or 3 minutes. Afterwards remove from heat. Can be stored in the refrigerator
for 4 or 5 days and in such a case microwave it before serving. Best if
served warm.