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Pongal -- http://www.pongalfestival.org -- is a harvest festival widely celebrated at harvest time by Tamil farmers in the southern Indian state of Tamil Nadu as well as in Sri Lanka to give thanks to the sun god for the abundance of their harvest. Pongal, which also marks the first day of the Tamizh (Tamil Calendar Month) month, means "boiling over or spill over" in Tamil. The expression refers to the preparation of Pongal rice, a porridge dish unique to Tamil cuisine and traditionally prepared for the festival.
According to the ritual, rice is boiled with milk and other ingredients in a new clay pot over an open fire. The milk is allowed to boil and spill over the pot to symbolize overflowing abundance and future prosperity for the family. It comes in two varieties. Sakkarai Pongal (Sweet Pongal) and Ven Pongal (Spicy Pongal). Ven Pongal is a popular breakfast fare.
Here, Naseema Banu, spouse of Dr. Jauhar Ali, a scientist in the Plant Breeding, Genetics, and Biotechnology Division at the International Rice Research Institute (IRRI; http://irri.org ), and a pharmacist herself (she is a life member of the Indian Council of Pharmacy), gives her recipe for this scrumptious snack.
Ingredients:
(Good for four persons)
• Rice (uncooked) : 1 cup
• Milk : 1 cup
• Grated coconut: ½ cup
• Jaggery (unrefined brown sugar): 300 grams
• Green gram mungbean dhal: 50 grams
• Cashews and raisins: 20 grams
• Cardamom (crushed) : 4 pieces
• Butter: 2 tablespoons
• Water: 3 cups
Cooking directions:
Combine the uncooked rice, milk, and dhal in a pressure cooker. Add 3 cups of water and boil for 20 to 30 minutes until the rice and dhal mixture is cooked. Mash the ingredients thoroughly. Set aside.
Mix jaggery with ¼ cup water in a heavy-bottomed saucepan and heat in a low flame until the sugar melts completely. Strain the syrup to remove any impurities.
Combine the cooked rice and dhal mixture and the brown sugar syrup while stirring slowly. Add the grated coconut and crushed cardamom. Allow to boil for a few minutes. Set aside.
Heat 1 tablespoon of butter in a pan over medium-high heat. Fry the cashews followed by the raisins. Use the fried cashews and raisins as garnishing.
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