Ingredients
- Basmati Rice – ½ kg
- Moong dhal --2tbsp
- Jaggery – ¾ kg (according to taste)
- Milk – 1ltr
- Water -- 1ltr
- Salt (optional)
- Crushed cardamoms
- A pinch of Pacha karpooram (edible camphor) and crushed Jadhika
- Ghee – 400gm
Seasoning
- Cashews -- a handful
- Raisins -- a handful
- Ghee -- 1 tbsp
Method of Preparation
- Wash and soak rice and mong dal for 30 minutes
- Add the salt, water + milk in the vessel. Allow it to boil.
- Once boiled, add the rice and dhal.
- Separately melt the jaggery adding little water (1/2 cup). Filter the syrup once it completely dissolves for any impurities.
- Now slowly add this syrup and ghee, when the rice is almost done. Mix well to avoid any lumps.
- Now take a pan and add the ghee given in for garnishing and fry the cashews and raisins. Mix the cashews, raisins, cardamom powder, pacha karpooram, jadhika with the pongal.
- Am sure you must be seeing the exact Kovil Pongal boiling at your home with the exact aroma and taste
Tips
- I have used dark brown round jaggery to get the exact Kovil Pongal colour
- Sprinkle ghee before serving
- Adding more milk will enrich the taste so I have mentioned equal proportion but it is actually optional.
