Raw Rice: 1/2 cup
Grated Fresh Coonut: 1/2
Powdered Jaggery : 1/2 cup to 3/4 cup
Moong Dal: 1/4 cup
Milk: 3/4 cup
Water: 1 and half cups
Melted Ghee: 3 tbsp
Cardamom Powder: 1/2 tsp
Cashews and Raisins

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Kobbari Pongali

. Wash the rice and moong dal. Add one and half cups of water and pressure cook for 3 whistles.

. Switch off the flame and wait until pressure gets released by itself .

. Add the powdered jaggery, grated fresh coconut, cardamom powder and milk to it. Mix and cook until the jaggery melts. Switch off the flame and keep it aside.

. Heat ghee in a pan and add the cashews and fry until light golden color. Now add the raisins and fry them until they puff and golden brown color.

. Remove from the heat and pour over the cooked rice mixture. Combine well and serve.

Kobbari Pongali

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Seo wordpress plugin by