Ingredients
Raw rice | ½ cup |
Jaggery | ¼ cup |
Cardamom | 3 |
Water | ¼ cup + 1 ½ cup |
Ghee | ¼ cup |
Cashew nuts | Handful |
Method
- Cook rice with 1 ½ cup water and keep aside.
- Boil jaggery with ¼ cup of water.
- Add cooked rice in this and mix well.
- Add ghee and cardamom powder and mix well.
- Fry cashew in ghee and pour into the pongal.
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