BM #72 Week 3 Day 3 -
Here is a fruity twist to the traditional sweet pongal. I found that this is one way I can reduce the sugar/jaggery and substitute with fruits. I felt the ghee content can be further reduced but that is for the next time.
Rice 3/4 cup
Chana Dal 1/2 cup
Ghee 2-3 Tbsp
Milk 3 cups
Jaggery, powdered little less than 1/2 cup
Almond+Cashew Powder 1/4 cup
Cardamom Powder 1/2 tsp
Apple, Banana, Mango and Pear one each (diced)
Method Of Preparation -
Pressure cook rice and chana dal with about 3 cups of milk and about 1 cup of water.
Meanwhile melt the jaggery in about 2-3 tablespoons of water strain for impurities and set aside.
After the pressure is released from the cooker, pour in some ghee and mix well. Let it come to a rolling boil. Make sure the mixture is mixed well and is as mushy as preferred.
Reduce the heat, add in the almond-cashew powder, pour the molten jaggery and cardamom powder and mix well.
Let it boil for a couple of minutes and remove from heat. After the pongal is partially cooled, mix in the chopped fruits and a teaspoon of ghee.
Perfect for offering to the Lord !!
Preparation Time 30-35 minutes