Ariso Recipes
Coconut Cardamom Sweet Pongal
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Coconut Cardamom Sweet Pongal. This dish is a sensory celebration of culinary finesse, featuring Rice, raw, milled (Oryza sativa), Yellow Moong Split. Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.35 minutes.
Andhra
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One of the ingredient used is not clean
Contains Rock Sugar.
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Ingredients
2
How To Cook?
1
To start preparing the coconut cardamom sweet pongal, first roast the rice and moong dal together in hot ghee until they become fragrant and turn slightly golden.
2
Transfer the roasted mixture to a pressure cooker, add milk and water, and cook until it's done (usually about 3 whistles). while the mixture is cooking, heat a pan with a bit of ghee and saut„© the dry fruits until they are nicely toasted. set the toasted dry fruits aside.
3
In the same pan, saut„© the desiccated coconut in ghee for about 4-5 minutes until it gets a light golden color. keep it aside.
4
Once the cooked rice and moong dal mixture has cooled down a bit, place it back on the stovetop over medium heat. add the rock sugar and cardamom powder, and stir continuously.
5
For an additional layer of flavor, you can also add a clove and a pinch of crushed edible camphor (optional).
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