123 Pongal.com
Pongal Cards
Pongal Wallpapers
Rituals Followed
Influence of time
The Festival
Pongal Cuisine
Legends related to Pongal

    Fry cashew nuts and raisins in ghee and keep aside. In a cooking pan, heat 100 ml of water and the grated or broken jaggery. Allow the jaggery to melt and form thick syrup and be mixed with the water properly. Add the rice, moong dal and grated coconut into the syrup and stir well to mix them up. Add honey, raisins and roasted cashew nuts and the remaining ghee. Cook the entire content for 10 minutes. Remove from flame and sprinkle powdered cardamom. Serve hot.

Vermicelli Payasam

Ingredients (Serves 2-3)
Vermicelli (Saemiya) 200 gm
Sugar 300 gm
Cashew nuts 20 nuts
Raisin 10 nos
Smashed Cardamom 4 seeds
Milk 250 ml
Ghee 2 tsp
Vanilla essence few drops

Fry cashew nuts and raisin in ghee until golden brown. Then fry the vermicelli in a pan till it changes colour.


-Time: January 14 (Every
-Place: South India, in              particular,
             Tamil Nadu..
About Us   Your Feedback   Recommend Disclaimer   Contact Us   Join Our Mailing List