Wednesday, September 9, 2009

Sweet Pongal or Payasam???

Stir it some more time and let that bananas disappear...

Being born and bought up in kerala, i have never had sweet pongal before. After marriage, when i made payasam, with rice and jaggery without coconut milk,( thick payasam which we get from temple as prasad) my husband told me that is Sweet Pongal. When I searched for sweet pongal recipe in other blogs, i could find that sweet pongal has green gram or moong dal and milk in it...Anyway here is my version of sweet pongal with banana.

  • 1/2 cup rice (podi ari/ parboiled ponni rice)
  • Jaggery to taste.( I used about 200gms)
  • 1/4 tsp cardamon powder
  • 2 tbs ghee
  • 2 tbs chopped cashew nut
  • 2 tbs raisins
  • 2 banana(njaalipoovan is the best)
  • Cook the rice well.
  • Add crushed/melted jaggery to it.(You can add chunks also)
  • Once the jaggery is melted, add chopped banana to it.
  • Stir well to make it thick.
  • Add cardamon powder and 1 tbs ghee to it and continue stirring. The banana pieces will be completely blended with the rest. Make sure that the mixture doesn't stick to the bottom of the vessel.
  • Heat rest of the ghee and lightly fry cashews and raisins.
  • When the rice mixture reaches its required consistency, switch off the flame and add the fried cashews and raisins to it. Sweet pongal/payasam is ready!!!

Tip: Immediately transfer the contents on to banana leaves to get that special taste and aroma...

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