akkara adisal with jaggery Samba wheat sakkarai pongal
INGREDIENTS: I didnt use the pressure cooker method, though i used a pressure cooker, instead of a heavy bottomed kadai.
METHOD:
Wash the rice and moongdal and soak it in 3 cups of water for 1/2 an hour. In a heavy bottomed kadai/pressure cooker, add a tsp of ghee and fry the cashew nuts till it turns into a nice golden colur.
When it is done keep it aside and add the rice and moongdal (keep the water aside) Fry for a minute Add the water and milk to this.
Allow it to cook, by stirring in between. Allow the rice and dal to cook very nicely.
In a kadai add the sugar and add 2 tblsp of water. When it comes to one string consistency switch it off and transfer the sugar syrup to the cooked rice and moong dal . Add ghee and the fried cashew nuts , elachi powder and mix well.
If using pachha karporam add it at the last stage and mix well.
Note: US Masala So pls try to specify & present more with stepwise photograph (very helpful it ll b) THanks Jai
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