Description
Our Traditional Pongal Combo items with FREE 1L GrountNut Oil (Nila kadalai ennai)
- Seeraga Samba -500gm
- Moong dal-200gm
- Jaggery-500gm
- dry grapes-30gm
- cardamom-15gm
- cashewnuts-50gm
- cow ghee-100ml
- Free 1 liter Groundnut oil
Seeraga Samba sweet Pongal
Made on the second day of
Pongal, this is one of the distinctive delicacies. This is a traditional dish
that is cooked in a clay pot over a fire.
Once this concoction of rice,
milk, moong dal, jaggery, and ghee reaches a boil, it is allowed to overflow.
The jovial "Pongal O Pongal" chorus livens up the mood. This delicious dish is really served to
the locals after it has been presented to the gods.
It is an absolute must-try for dessert aficionados.
- Seeraga Samba -500gm
- Moong dal-200gm
- Jaggery-500gm
- dry grapes-30gm
- cardamom-15gm
- cashewnuts-50gm
- cow ghee-100ml
- Free 1 liter Groundnut oil
How to Make Thinai Pongal Using the Pongal Combo Pack from Orgoshops!
First, rinse the dal and
millet, then drain and set aside.
2 tablespoons of ghee are
heated. Add the cashews first and fry until just starting to turn golden, then
add the raisins and continue to fry until golden and bubbling. Take it out and
place it aside.
After a minute, add the moong
dal cook.
Add the rinsed millet next.
You can utilize any variety of millet.
Stir in 1 and a half cups
water and 1/2 cup milk.
Simmer until tender. It takes
a minimum of ten to twelve minutes to cook.
Perfectly cooked millet for
pongal should be easily mashable when you press it.
Add the jaggery powder.
Because it is organic and pure, I used jaggery. Rather, you
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