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Oats And Carrot Pongal Sweets

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Oats And Carrot Pongal Sweets Recipe, jaee Meetha , How To Make Oats And Carrot Pongal Sweets Recipe

Oats and Carrot Pongal Sweets are a simple, wholesome and full of flavor. Served for the festival of Pongal or even for breakfast.

Pongal is a well-liked rice dish in Tamil Nadu, Andhra Pradesh and Sri Lanka. In Tamil the basis "pong" or in Telugu "pongu" means to " boil over" or "pour over".

 The biggest part of the Pongal festival on the Surya Pongal day is preparing the Pongal dish. A sweet form of Pongal known as "Sakkarai pongal is produced with rice combined with moong dal and cooked with ghee, raisins and cashewnuts including jaggery. Customarily, pong... Read More..

About Recipe

Yavalu ragulu methai, Kaadaikkanni inippu, Joi job Misti

How to make Oats and Carrot Pongal Sweets

(21 ratings)
2 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Oats and Carrot Pongal Sweets
Author : Vahchef
Main Ingredient : Oats
Servings : 2 persons
Published date : January 11, 2019


Ingredients used in Oats and Carrot Pongal Sweets
• Ghee - 1-2 teaspoons.
• Cashew nut - 8-10 numbers.
• Raisins - 8-10 number.
• Oats - 1 cup.
• Carrot(grated) - 1 tablespoon.
• Moong dal (soaked) - 1/2 cup.
• Water - 1 cup.
• Fennel seeds powder - 1/2 tea spoon.
• Jaggery - 1/2 cup.
• Milk - 1/2 cup.
• Cardamom powder - 1/4 tea spoon.
Method:
  • Heat ghee in a pan, add cashew nut, raisins, oats and saute it for one minute. Transfer to a plate.
  • In the same pan, add little more ghee, grated carrot, soaked moong dal and saute it for one minute cooked it slow flame.
  • To it, add little water and cook it with the lid on it for 5-8 minutes, later add fennel seeds powder.
  • Add jaggery and mix nicely then cook it for 2-3 minutes.
  • In the same pan, add milk to it and mix well.
  • Add earlier roasted oats to dry fruit mixture and mix nicely. Once it is cooked to, switch off the flame, transfer into serving bowl.

Now Oats And Carrot Pongal Sweet are ready to serve.






Cooking with images Jai madhur, Oats , Ghodi sihi





Articles


Pongal is a well-liked rice dish in Tamil Nadu, Andhra Pradesh and Sri Lanka. In Tamil the basis "pong" or in Telugu "pongu" means to " boil over" or "pour over".

 The biggest part of the Pongal festival on the Surya Pongal day is preparing the Pongal dish. A sweet form of Pongal known as "Sakkarai pongal is produced with rice combined with moong dal and cooked with ghee, raisins and cashewnuts including jaggery. Customarily, pongal is cooked in clay pots, on stoves constructed with stones and wood utilized as fuel. Once it heats up and begins to boil over, all people shouts out "pongalo pongal". This indicates plenty and success for the year onward. The dish is first offered to Sun and after that given to people 

Pongal is made from white rice (usually ponni raw rice and even sona masuri).  To consider a healthy lifestyle, you may use brown rice alternatively.  Traditionally rice and daal are cooked initially.  Then ghee is heated, to fry cumin, pepper, ginger and cashews, and that is added to the cooked rice.  You can do it in either case.  Also whole peppercorns can be used for pongal. 

Varieties of Pongal:

There are two types of pongal, Chakkara or sakkarai Pongal that is a sugary, and Venn Pongal, made from clarified butter. The term khara pongal commonly identifies spicy pongal, and is a very common breakfast meal in Tamil Nadu and Andhra Pradesh. The rice boiled with milk and jaggery while in the Pongal festival is known as Chakkara pongal.

Khara pongal also is a healthy breakfast on hectic morning and come quite convenient as an easy option. All it requires is pressure cooking rice and dals and flavoring with delicious spices like cumin and pepper.



 

Comments & Reviews

 

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Recent comments

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Tanvi Pande Posted on Thu Mar 17 2016

can we make it with Dalia?

Reply 0 - Replies
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Tvn Rahul Posted on Tue May 31 2016

nice recipe

Reply 0 - Replies

 


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