I've always loved to experiment with food and combination of ingredients. This time I wanted to twist the traditional sweet pongal recipe a bit and glad it turned out absolutely yummy and creamy.
My first offering to lord and my first festive recipe post for this year.
Ingredients:
Method:
My first offering to lord and my first festive recipe post for this year.
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Ingredients:
- 1/4 cup of moong dal
- 1/4 cup of rice (paccharasi variety)
- 1/2 cup of jaggery powder
- 8-10 almonds soaked/ blanched
- 4 dates
- 1 1/2 cups of water
- 1 tbsp of chopped cashews
- 1 tbsp of dried grapes
- 2 tbsp of ghee/ coconut oil
Method:
- Soak moong dal and rice for 15-20 minutes.
- Heat 1 tbsp of ghee or coconut oil (for vegans out there) in a small pan, add the cashews and raisins. Roast them and keep it aside.
- Now heat 1 tbsp of ghee/coconut oil in a pressure pan, add the moong dal and rice. Saute till the raw smell leaves the pan.
- Add a cup of water and pop the lid. I let 4-5 whistles run and let it cool.
- In the meantime, blitz almond and dates with 1/2 cup of water. Strain it. You will now get a creamy texture of almond milk.
- Once the pan cools, heat it up again and give it a good stir. Mash-Stir-Mash-Stir-Mash-Stir
- Now add the jaggery and almond milk. Toss the cashews and raisins. Give another good mix. It is now ready to serve.
- Say a prayer and eat it all up :)