Dry Fruits Pongal is a delightful twist on the traditional South Indian dish. It adds a burst of flavor and texture with various dried fruits like 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. This dish is 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 tablespoons
Cashew nuts – ¼ cup
Cardamom Powder – ½ teaspoon
Ghee – 2 tablespoons
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. Then add to the rice mixture.
- Add remaining ghee and cardamom powder and mix thoroughly. Remove from stove.