What you need
1/2 cup Rice
1/2 cup Moong dal [ fry a little it turn light brown without oil/ghee]
1/2 cup Jaggery
1 cup Water
1 tablespoon of dry coconut
1/2 teaspoon Elaichi Powder
Dry-fruit tempering
1 teaspoon Ghee
2 tablespoon of chopped Dry fruits [Badam, cashew]
How to make it
- In a pressure cooker, add moong dal and rice. Add 2 cups of water and cook for 2 to 3 whistles. [ the ratio is 1 cup rice: 2 cup water ]
- In a heavy bottom pan, mix Jaggery and water and let it boil till it bubbles well. The jaggery syrup is done well if you get a strand when pinched between two fingers.
- Mix the cooked rice and dal to the syrup.
- Add hot water if the consistency is too thick.
- Let it boil well.
- Sprinkle dry coconut and elaichi.
- Heat Ghee, and add the chopped dry fruits. Sauté till it turns a little brown.
- Add the Dry-fruit tempering to the cooked Sweet Pongal.