Ingredients
Method
- First have to soak the rice for at least 4-6 hours.2.After soaking take moong dal with little ghee and fry lightly.3.In a pressure cooker add water to boil and when it boils add the drained rice with roasted dal close lid and cook with many whistles till cooked.4.When pressure subsides open the cooker bring it to boil by mashing it nicely.5.Add jaggery and stir and when it dissolves add milk and mix.6.In-between roast nuts and kismiss in little ghee.7.Now add pacha karpooram and cardamom powder and stir well.lastly add roasted nuts and switch off.
Notes
You can skip adding pacha karpooram if you don’t like the smell.
Depending upon the sweetness you can increase or decrease the amount added.
Soaking this rice for long time is important so that when its cooked it will cook nicely.
Don’t make the pongal consistency thick it should be little loose and with time it thickens.
Depending upon the sweetness you can increase or decrease the amount added.
Soaking this rice for long time is important so that when its cooked it will cook nicely.
Don’t make the pongal consistency thick it should be little loose and with time it thickens.