Ingredients:
Thinai / Foxtail millet - 1/2 cup
Dehusked green gram splits / siru payiru paruppu / moing dal - 1/2 cup
palm candy / panankarkandu - 1/2 cup
Water 3 cups + 3/4 cup
Clarified butter / ghee - 1/4 cup
Salt a pinch
Cardamom powder - 1/4 tsp
Cashews and raisins - as needed
Preparation:
Boil palm candy in 3/4 cup water until it dissolves. Filter and keep aside.
In 3 cups water cook washed rice and dal. After water comes to boil reduce flame to medium. It will be done in 20 minutes.
Roast cashews and raisins in a table spoon of ghee. Now add cardamom powder, palm candy water, and salt.
Heat in medium flame by continuously mixing. Add ghee, roasted cashews and raisins. Continuously mix for about 5 minutes or until pongal gets thicker. Serve hot.
Thinai / Foxtail millet - 1/2 cup
Dehusked green gram splits / siru payiru paruppu / moing dal - 1/2 cup
palm candy / panankarkandu - 1/2 cup
Water 3 cups + 3/4 cup
Clarified butter / ghee - 1/4 cup
Salt a pinch
Cardamom powder - 1/4 tsp
Cashews and raisins - as needed
Preparation:
Boil palm candy in 3/4 cup water until it dissolves. Filter and keep aside.
In 3 cups water cook washed rice and dal. After water comes to boil reduce flame to medium. It will be done in 20 minutes.
Roast cashews and raisins in a table spoon of ghee. Now add cardamom powder, palm candy water, and salt.
Heat in medium flame by continuously mixing. Add ghee, roasted cashews and raisins. Continuously mix for about 5 minutes or until pongal gets thicker. Serve hot.
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