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PONGAL
Pongal
is a sweet rice preparation made with rice and milk. It is usually
made during the Harvest festival of Sankrant. In South India, Sankrant
is known by the name of "Pongal". In Karnataka, the festival
is called 'Sankranti', and cows and bullocks are gaily decorated and
fed 'Pongal'- a sweet preparation of rice. Special prayers are offered
in the temples and houses. In the evening, the cattle are led out in
procession to the beat of drums and music. In the night a bonfire is
lit and the animals are made to jump over the fire.
It is a big event for the people of Tamil Nadu and Andhra Pradesh. The
Telugus like to call it 'Pedda Panduga' meaning big festival. The
whole event lasts for four days, the first day Bhogi, the second day
Sankranti, the third day Kanuma and the fourth day, Mukkanuma.
1 1/2 cups rice
1/2 cup condensed milk
5 Tbs jaggery/gud
1/th tsp clove powder
1/th tsp cardamom powder
2 tbsp ghee or butter
1 Tbsp cashew nuts, chopped
1 Tbsp raisins
3 cups water
Heat the ghee in a pan, fry cashews and raisins till golden brown.
Keep aside. In a separate pan, wash rice well and cook in water till
soft. When the rice is done and the water is almost evaporated, add
the jaggery and condensed milk and reduce the flame. When almost dry,
add clove, cardamom powder, raisins and nuts and mix well. Serve hot.
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