Milk Pongal

Depending on the sweet, the ingredients and the time required to make them vary vastly. However, some standard ingredients are integral to Bhagashastra sweet dishes – they include a wide variety of rice or wheat, clarified butter or ghee, unprocessed sugar such as jaggery or palm sugar, milk, cardamom for flavor and coconut.

Ingredients:

Good Quality Rice – ½ padi

Ghee – 4 palam

Milk – 1 padi

Pure Water – ½ padi

Grated Coconut – 5 palam

Brown Sugar – 15 palam

Cardamom Powder – ½ r.e

Method:

1. Clean rice, wash it with water and spread it on a white cloth. Let it dry well. Heat ghee in a pot that can hold 4 padis of water and fry the rice until golden brown. Pour milk and water into the rice and mix. After the rice is almost done, add grated coconut to the rice. Add brown sugar and stir it and keep it on fire for 10 minutes.

2. After it is done, add cardamom powder to the Pongal. Almonds can be soaked in hot water. Remove the skin and cut it into pieces. Fry it in ghee and add it to the Pongal. Cashew nuts can be fried in ghee and added. Edible green camphor can be powdered and mixed with the Pongal. If ghee is added, the smell of the milk will reduce.

The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.