Green gram - 1/2 cup.
Rice - 1 cup.
Water - 4 cups.
Milk - 2 cups.
Cardamons - 3.
Pinch salt .
Jaggery or brown sugar - 1 cup.
Ghee (clarified butter) - 3 to 4 tbsp.
Cashew nuts - 12 to 15.
METHOD:
Fry gram slightly. Boil water, add milk, gram, cardamons and rice. Cook till soft. Add jaggery, pinch salt and mix well, till dissolved.
Fry nuts in ghee, add to the pongal and serve.
Jaggery or brown sugar - 1 cup.
Ghee (clarified butter) - 3 to 4 tbsp.
Cashew nuts - 12 to 15.
METHOD:
Fry gram slightly. Boil water, add milk, gram, cardamons and rice. Cook till soft. Add jaggery, pinch salt and mix well, till dissolved.
Fry nuts in ghee, add to the pongal and serve.
Pressure cooker method:
Add first five ingredients and pressure cook for seven minutes. Once pressure is released add jaggery, mix well. Fry nuts in ghee add to the pongal and serve.
"ENJOY COOKING AND EATING"
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