Jaggery: 2 and 1/2 cups Soak rice and dhal in equal amt of water for 30 mins.
of water (plus how muchever water remaining in the soaked rice mixture) until steam comes. (You may substitute 1 or 2 cups of milk in place of water). Then put the whistle and simmer for 15 mins.
Today is Pongal, the harvest festival celebrated in India, similar to Thanksgiving in US. Rice is cooked with moong dal, milk and jaggery and flavored with cardamom and ghee, a very tasty and rich sweet or dessert
) Seperately melt the jaggery adding little water (may be half a cup of water). I'm always always a big fan for kovil pongal and esp on those marghazhi maasam where u'll get awesome prasadham very early morning
It is usually done during pongal feast. (I used peas, Mochai/ Indian lima beans, Karamani / black eye beans, Chana / Garbanzos, Thuvarai / red gram) Grind all the grinding ingredients into fine paste & keep it aside
The only jelly cake available at the shop was pandan coconut, corn and yam/taro flavour jelly cake. I am craving for the one with palm sugar or jaggery sugar jelly cake since long ago which I can't find it elsewhere
You can also use wheat rawa/ Cracked wheat. Rava - 1 cupMoong Dhal - 1/2 cupTurmeric powder - 1/4 tsp water - 1cup + 1 1/2 cup ~ 2 cupsSalt - to tasteFried broken Cashew - As required for garnishing. Oil - 3 tbsp + 1 tsp of GheeCumin / Jeera - 1 tspWhole Pepper or crushed pepper - 1 tsp or 1/2 tsp/ to tasteGarlic - 2 tsp( minced) or to tasteHing - 1/4 tspCurry leaves - As requiredMethod. Follow the same method instead increase water amount 21/2 cups ~ 3 cups & cook til it done. 1/4 tsp water - 1cup + 1. 1/4 tsp. 21/2 cups