Pongal is the harvest festival of Tamil Nadu. The enthusiasm and the zeal of Tamilians comes alive during the four day festival. Pongal literally means "boiling over". This festival is the biggest event of the year for the Tamilians.
The four day festival consists of Bhogi-Pongal, Surya-Pongal, Mattu-Pongal and Kanyapongal.
Pongal is a unifying festival in my family. On this day, we prepare atleast two varieties of pongal & exchange it to all my friends & neighbours near by. Pongal is all about spreading small amount of love and joy in the neigbouring homes and enjoy the festival with family and friends.
Ingredients :
- Rice - 1 cup
- Powdered Jaggery - 1 cup (as per ur taste)
- Milk - 2 cups
- Water - 2 cups
- Cashewnuts
- Cardomom powder - 1/2 tsp
- Edible camphor - a pinch (optional)
- Ghee - 1/2 cup
- Raisins (kishmish) - 1 tbsp
Directions :
In Tamil
1. Pressure cook the rice with 2 cups of milk & a cup of water for 3 to 4 whistles.
2. Melt jaggery in a cup of water over a medium flame. Cook them till you see the bubbles.
3. Smash the cooked rice & add them to the jaggery water. Mix well without any lumps. Cook the pongal will it separates from the sides of pan.
In English
4. Fry the cashew nuts and raisins in the ghee & add it to the sweet pongal.
5. Finally add the cardamom powder & edible camphor (optional). Mix well.
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