saggubiyyam pongal

pongal recipe using saggubiyyam and rice that is different from the regular one

  

TIME TAKEN: 30 MINS, SERVES: 4

INGREDIENTS:

RICE                                                    : 1 CUP

SAGGUBIYYAM (SABUDANA)          : 1 CUP

MILK AND WATER                           : 4: 7 (CAN ADJUST THE RATIO OF MILK AND WATER AS DESIRED)

JAGGERY                                            : 300 GRAMS

CASHEWS, DRY GRAPES                  : FOR GARNISH (ROASTED IN GHEE)

METHOD:

• Wash and soak saggubiyyam and rice separately  for one hour.

• In a large vessel, add milk, water, soaked rice and cook it on a medium flame until the rice cooks (rice should not be over cooked). Now drain the water completely, add saggubiyyam to the cooked rice. cook saggubiyyam till soft. 

• At this stage if u feel the consistency is too thick, you can add boiled milk to it and stir it and off the gas. Rest it for 10 mins.
• Powder jaggery, add 1/4 cup water to it and boil it until jaggery is completely dissolved and little thick (if touched with hand it has to be sticky). Filter it allow it to cool completely.

• Now add the dissolved jaggery to the cooked saggubiyyam, stri it thoroughly. Add ghee and garnish it with the desired dry fruits.

saggubiyyam pongal is ready to serve...:-) :-)