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.
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
- Palm Jaggery | Karuppati - 2 cups (as per ur taste)
- Milk - 2 cups
- Water - 1 plus 1/2 cup cups
- Cashewnuts
- Crushed Cardomoms - 5 nos
- Edible camphor - a pinch
- Ghee - 1/4 cup
- Raisins (kishmish) - 1 tbsp
Directions :
Video link
1. Pressure cook the rice with 2 cups of milk & a cup of water for 3 to 4 whistles.
2. Melt jaggery in 1/2 cup of water over a medium flame. Dissolve the jaggery completely.
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. It takes around 10 mins over medium heat.
Mix well.
Happy pongal !!!
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