Ingredients:
Thinai – 3/4 cup Moong dal – 1/4 cup Jaggery – 1/2 cup Ghee Cashew Nut and kismis Elachi powder
Method: Dry roast the moong dal till nice aroma comes out. Set it aside and allow it to cool. Dry roast the foxtail millet for 5 mins and allow it to cool. Mix both and wash it for 2 to 3 times.then soak it for 15 mins. Take a cooker add this mixture and pour 31/2 cup water and cook for 1 whistle. Simmer it for 10 mins.
Meanwhile take jaggery in a pan add water and melt it. Then strain it.
Open the cooker add the jaggery syrup and little ghee mix everything well.Add elachi powder too.
Heat ghee in a small pan. Add cashew nuts and kismis. Saute till it becomes golden color. Then add it to the cooked pongal and mix well.
Transfer it to a bowl and serve hot.
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