Dry Fruits Pongal is a delightful twist on the traditional South Indian dish, adding a burst of flavor and texture with the addition of various dried fruits such as raisins, apricots, and dates. The sweetness of the fruits complements the creamy and savory base of the Pongal, creating a balanced and satisfying meal. Try adding a handful of chopped nuts like almonds or cashews for an extra crunch and protein boost. This dish is perfect for special occasions or as a festive treat during the holiday season. Enjoy the rich and aromatic flavors of Dry Fruits Pongal with your loved ones today!
Dry Fruits Pongal
4
servings10
minutes20
minutesIndulge in the rich flavors of Dry Fruits Pongal, a festive twist on South Indian cuisine with a delightful mix of dried fruits and nuts.
Ingredients
Raw Rice – 1 cup
Milk – 2 cups
Water – 1 cup
Jaggery powdered – 1 cup
Finely chopped dates – ½ cup
Raisins – ¼ cup
Almond chopped – 2 tablepoon
Cashewnuts – ¼ cup
Cardamom Powder – ½ teaspoon
Ghee – 2 tablespoon
Directions
- Wash the rice, add milk and water and pressure cook for three to four whistles.
- Put jaggery in a heavy bottomed vessel, add 1/4 cup water and bring to boil. When it starts boiling, remove from stove and strain it so that any mud and dust will be removed.
- Now open the pressure cooker and mash the rice with a ladle. Add the jaggery syrup to the rice and mix well. Keep it on the stove and stir continuously on low flame till both rice and jaggery syrup mix well. Now fry the cashew nuts broken into two pieces, almonds, dates and raisins in a spoon of ghee separately and add to the rice mixture. Add remaining ghee and cardamom powder and mix thoroughly. Remove from stove.