Ingredients
1/2 cup Whole moong/green gram
1/2 cup sona masoori rice
3/4 cup fresh coconut gratings
3/4 cup powdered jaggery
2 tbsp kishmish / raisins
2-3 tbsp chopped cashew nuts
1 tsp cardamom / Elaichi powder
2 tbsp ghee
Procedure
Firstly in a cooker dry roast moong on a medium flame. Remove and slightly crush and make a coarse powder in the mixer jar.
Add 1 tbsp of ghee to the cooker pan and once it melts add the raisins and fry till it puffs up. Take it out on a plate.
Similarly, fry the cashews till they turn a light golden color and then take it out.
In the remaining ghee add the washed rice and green gram.
Add 5 cups of water and salt. Mix everything well.
Close the lid and cook on a medium flame for 5 whistles.
Once the cooker cools down open the lid. If the green gram is not cooked (which may happen sometimes if the green gram is old) add 2 more cups of water and cook for 2 more whistles. If you feel the khichdi is too dry then add hot water and mix to adjust the consistency of the khichdi.
Now put the cooker back on low flame. Add jaggery, grated coconut, and 1 tbsp of ghee.
Mix and cook the khichdi on low flame till the jaggery melts. Keep stirring. The quantity of jaggery used here will give you a medium level of sweetness. You can adjust the quantity of jaggery as per your taste.
Cook for 10 minutes and turn off the flame. Garnish with roasted raisins and cashew nuts.
Serve hot khichdi / Pongal topped with some fresh ghee and enjoy.
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