Samaiarisi Sarkari Pongal - Little Millet Pongal
Ingredients
Samai Arisi (Little Millet) - 300gm
Split green gram - 100gm
Jaggery - 650gm
Milk - 100ml
Cardamom crushed - 2gm
Ghee - 75gm
Cashew Nuts - 25 gms
Raisin - 25gms
Water - 600 ml
Salt - a pinch
Method:
- Wash millet and lentil together keep for soaking 20 minutes and drain the water keep in bowl
- Take a jaggery and make a syrup keep side
- Boil the dal in presser cooker keep side
- Take clay pot or any thick bottom vessel ass water and milk and little millet and dal mixture let allow to boil in slow fire
- Once cooked well add jaggery fold well with rice stir slowlely with fold all side cook few minutes in slow temperature
- Add ghee and fold slowlely. add cardamom powder. little coconut
- Add ghee fried cashewnut and raisins also ghee fried coconut on Pongal for garnishes
Note: Garnish with ghee fried cashewnut and raisins, coconut serve traditionally with clay pot or banana leaf
Sarkari Pongal (sweet Pongal)
Ingredients
Raw rice - 250gm
Moong dal- 75 gm
Jaggery -500gm
Ghee-100gm
Cardamom- 2gm
Water - 900ml
Milk- 100ml
Cashewnut - 50gm
Raisins - 50gm
Salt -a pinch
Dry ginger (sukku)
Coconut Julien (thin slice Garnished ) - 50gm
Method:
- Wash rice and lentil together keep for soaking 20 minutes and drain the water keep in bowl
- Take a jaggery and make it small chunks and keep side
- Take clay pot or any thick bottom vessel ass water and milk and rice and dal mixture let allow to boil in slow fire
- Once rice cooked 95 % add jaggery fold well with rice stir slowlely with fold all side cook few minutes in slow temperature
- Add ghee and fold slowlely. add cardamom powder. dry ginger and little coconut
- Add ghee fried cashewnut and raisins also ghee fried coconut on Pongal for garnishes
Jack fruit Pongal
Ingredients
Raw rice - 300gm
Moong dal - 75 gm
Jaggery - 400gm
Jack Fruit chopped - 200gm
Ghee - 120gm
Cardamom - 2gm
Water - 700ml
Milk - 100ml
Cashewnut - 50gm
Raisins - 50gm
Salt - a pinch
Coconut Julien (thin slice Garnished ) - 50gm
Method:
- Wash rice and lentil together keep for soaking 20 minutes and drain the water keep in bowl
- take a jaggery and make it small chunks and keep side
- take clay pot or any thick bottom vessel ass water and milk and rice and dal mixture let allow to boil in slow fire
- once rice cooked add chopped jack fruit and jaggery fold well with rice stir slowlely with fold all side cook few minutes in slow temperature (don’t cook jack fruit over time)
- add ghee and fold slowlely. add cardamom powder. and little coconut
- add ghee fried cashewnut and raisins also ghee fried coconut on Pongal for garnishes
Note: - Don’t cook over time jack fruit add jack fruit at last minute
Garnish with ghee fried cashewnut and raisins, coconut serve traditionally with clay pot or banana leaf
