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Sakkarai Pongal
Ingredients
Raw rice:- 200 gm
Moong dal 25 gm
Jaggery 375 gm
Grated coconut 50 gm
Ghee 150 gm
Cashew nut 20 gm
Raisins 20 gm
Cardamom powder ½ tsp
Honey (optional) 15 ml
Method
Cook moong dal and cleaned rice, till half done. Drain the excess
water and keep them aside. Now, dissolve jaggery in water and heat
it separately. Pour the jaggery to cooked mixture. Roast cashew
nuts, raisins, and grated coconut in ghee. Add this to the mixture
and stir well. Also, add some extra ghee while serving.
Vermicelli
Payasam
Ingredients
Vermicelli (Semiya) 200 gm
Sugar 300 gm
Cashew nuts 20 nuts
Raisin 10 nos
Smashed Cardamom 4 seeds
Milk 250 ml
Ghee 2 tsp
Vanilla essence few drops
Method
Fry
cashew nuts and raisin in ghee until it becomes golden brown.
Then fry the vermicelli in a pan till it changes color. Boil the
milk and separate the cream from it. Now add little water, sugar
and cook the semiya in it. After a while add cardamom and few
drops of vanilla essence in the mixture. Keep on stirring the
mixture to prevent the formation of lumps. Garnish the
preparation with cashew nuts and raisins.
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