Sweet Rice with Edible Camphor

Cook along · 15 steps

Method

1. 1

   Roast the rice and dal: Pick through the rice and moong dal to remove any stones or impurities. Dry-roast both together in a pan over low heat until aromatic. Do not brown them.

2. 2

   Rinse: Transfer the roasted rice and dal to a bowl or strainer and rinse them thoroughly a couple of times.

3. 3

   Pressure cook: Add the rinsed rice and dal to a 3-litre pressure cooker along with 3 cups water.

4. 4

   Cook until mushy: Pressure cook over medium heat for 11–12 minutes, or for 8–9 whistles. Allow the pressure to release naturally before opening.

   

5. 5

   Mash: Check that the rice and dal are completely soft and mushy. Lightly mash them with a spoon. If they are too thick or separate, mix in ½–1 cup hot water.

6. 6

   Prepare the spices: Meanwhile, crush the seeds from 5 green cardamoms and 1 clove using a mortar and pestle. Keep aside.

7. 7

   Make jaggery syrup: Chop or grate the jaggery. Combine it with ½ cup water in a pan and heat over low to medium heat until completely melted, stirring occasionally.

8. 8

   Strain the syrup: Allow the jaggery syrup to bubble briefly, then strain it through a fine-mesh strainer to remove any impurities.

   

9. 9

   Sweeten the Pongal: Add the strained jaggery syrup to the cooked rice and dal. Mix thoroughly.

10. 10

    Add spices: Stir in the crushed cardamom and clove mixture along with a pinch of edible camphor, if using.

11. 11

    Adjust consistency: Mix well and check the consistency. Since the Pongal thickens as it cools, add ¼–⅓ cup hot water if needed.

12. 12

    Heat ghee: Heat 4–5 tbsp ghee in a small pan over medium heat.

    

13. 13

    Fry the cashews and raisins: Add the cashews and fry until light golden. Add the raisins and fry until they swell and become plump.

14. 14

    Combine: Immediately pour the fried cashews, raisins and ghee over the cooked Pongal and mix everything thoroughly.

15. 15

    Serve: Serve the sweet Pongal warm, adjusting the consistency with a little hot water if required.