 |
| |
Indian Vegetarian Recipes - Disserts |
|
|
| |
Pongal |
|
| |
(Sweetened basmati rice, long rice, flavoured with saffron and cloves) |
|
|
|
| |
| INGERIDENTS |
| Basmati Rice |
200 gms |
| Sugar |
200 gms |
| Saffron strands |
1 pinch |
| Water |
300 ml |
| Ghee |
2 tblspn |
| Cloves |
3 |
| Cardamoms |
3 |
| Sultanas |
25 gms |
| |
|
| To decorate: |
|
| Pistachio nuts |
a few |
| Varq (silver leaf) |
|
|
| |
|
 |
|
|
| |
METHOD |
|
| |
| STEP 1: Rince the rice and bring to the boil. When the rice is half-cooked , remove from heat and drain the water. Set aside. |
 |
| STEP 2: In a saucepan, add the water, sugar and saffron strands and bring to the boil, stirring, until the syrup thickens. Set aside. |
|
| STEP 3: Heat the ghee in a vessel and add the cloves and cardamoms. Fry, stirring occasionally. Remove from the heat and set aside. |
|
| STEP 4: Return the rice to a low heat, adding the sultanas. |
|
| STEP 5: Pour the sugar syrup over the rice and mix well. |
|
| STEP 6: Pour the ghee mixture over the rice and leave to simmer over a low heat untill the rice is cooked. |
|
| STEP 7: Serve warm, decorated with pistachio nuts and varq. |
| |
| |
| |
| |
| |
| |
| |
| |
|
|
|
|
|
|
