Sakarai pongal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Raw rice - 1 kilogram
  2. Shredded Jaggery - 3/4 kilogram
  3. Milk - 1/2 liter
  4. Ghee - 50 grams
  5. Cashew - 12
  6. Cardamom - 3
  7. Water - 1 1/2 liter

PREPARATION:

  1. Wash the rice with water. Drain all the liquid and keep it aside.
  2. In a bronze pot bring milk to boil.
  3. Now add water to the pot (milk + water should cover 3/4 of the pot) and bring to boil.
  4. Now add the rice. Simmer and cook until the rice is cooked to a mash.
  5. Now add the Jaggery, crushed cardamom. Once the jaggery is dissolved and mixed well with rice (about 3 minutes) remove from heat.
  6. In a pan melt butter and roast the cashew to golden brown and add to the pongal. Mix well and serve.

NOTES:




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