Chettinad kitchen by Vairavan Alamelu

Author:Vairavan, Alamelu [Vairavan, Alamelu]
Language: eng
Format: epub
Tags: Cookery
Publisher: Westland Publishing
Published: 2012-05-21T21:00:00+00:00

(Sweet Pongl Rice)

Serves 6

Sweet pongal rice is often served during religious holidays or on special occasions as a dessert.

Ingredients

1 cup extra long-grained rice (pachai arisi)

3 cups boiled milk

2 packed cups dark brown sugar

¼ tsp saffron strands

½ tsp green cardamoms

2 very small pieces of crystalline camphor (optional)

2 tbsp seedless raisins

2 tbsp + ½ tbsp ghee

¼ cup raw cashew nuts

Method

1

Wash the rice and drain. Cook the rice to a creamy consistency with 4 cups of water (p. 91).

2

As soon as the rice is cooked, use a masher to mash the rice.

3

Put the rice into a large pan. Add the milk and stir for a couple of minutes over low-medium heat.

4

Add the sugar, saffron, cardamoms, camphor and raisins. Stir all the ingredients and let the rice simmer covered over low heat for about 5 minutes. Open the pan and stir frequently.

5

Mix in 2 tbsp of ghee, cover pan and continue simmering for 5-10 minutes longer.

6

Fry cashew nuts to a golden brown in ½ tbsp of ghee and add to the rice when it is cooked.

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