Pongal festival special recipe - Karuppatti Pongal
Posted on: 13/Jan/2018 7:48:43 PM
Ingredients:
- Karuppatti (jaggery) powder – 1 cup
- Raw rice – 1 cup
- Milk – 3 cups
- Water – 3 cups
- Ghee – half-cup
- Cardamom powder – ¼ teaspoon
- Cashew nuts – As required
- Dried raisin – As required
- Almonds – 10 (optional)
- Pistachio – 10 (optional)
Procedure:
- Grate almond and pistachio nuts. Wash the rice clean. Keep a heavy-bottomed vessel on the stove. Light the stove and add the water, 2 cups of milk, and the rice and allow to boil well.
- In another burner, keep another vessel with karuppatti jaggery powder with ¼ cup of water. Keep the stove on the sim and mix well. Once the karuppatti is dissolved completely, filter and keep aside.
- Keep stirring the boiling rice periodically. Once the water and the milk dry up. Add the filtered karuppatti solution and stir well. Now, add the remaining cup of milk. Keep a medium flame and mix well. Now, start adding ghee in smaller quantities periodically and keep stirring. Now, add the cardamom powder. Once the Pongal is of the right consistency, remove from the stove.
- Fry cashew nuts and Dried raisin in ghee, then add the grated almond and pistachio. Mix well.
- Yummy karuppatti Pongal is ready to taste.
Note:
- It is ok even for the diabetics to take this karuppatti Pongal.
- Using a liberal quantity of ghee increases the taste.
