Desserts and Sweets Recipes - Sweet Pongal

Ingredients

• 50g/2 oz red lentils

• 100g/4 oz long-grain rice

• 250ml/8 fl oz milk

• 600ml/1 pt water

• 350g/12 oz ground jaggery

• 60ml/4 tbsp ghee

• 25g/1 oz cashew nuts

• 25g/1 oz raisins

• 5ml/1 tsp ground cardamom

• 5ml/1 tsp ground cloves

• 2.5ml/1/2 tsp grated nutmeg

• pinch of ground saffron

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Method:

1. Dry roast the lentils in a heavy-based pan for 2 minutes. Add the rice, milk and water, bring to the boil then simmer for about 25 minutes until tender.

2. Dissolve the jaggery in 150ml/1/4 pt of water and simmer over a low heat until the jaggery melts. Strain.

3. Heat the syrup until it becomes sticky then add the cooked rice and lentils. Heat the ghee and fry the nuts and raisins.

4. Add to the rice mixture with the cardamom, cloves, nutmeg and saffron and stir until the ingredients are well blended. Serve hot.