Dry Fruits Pongal


  • 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


  1. Wash the rice, add milk and water and pressure cook for three to four whistles.
  2. 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.
  3. 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.

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