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Pachari ( rice ) – 250 gram
Jaggery – 250 gram
Cashew nut – 50 gram
Kismis – 50 gram
Cardamom – 4
Salt – one pinch

Method of preparation

Take a vessel. Boil one litter of water . add pachari into it and cook it for fifteen minutes. Dissolve jaggery in water ( no need of more water) pour it into the cooked rice. Later fry the cashew nut, kismis in ghee and add into it. then add cardamom and little ghee and mix well. Sweet pongal is ready to serve

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