Semyia Pongal

Usually on Fridays in prepare sweets. That too I always prefer to use jaggery for sweets. So tried all possible sweets using jaggery. This vermicillie sweet pongal is one among them. For kesari we use sugar. But when we replace that with jaggery and adding coconut gives superb taste. This pongal is more tastier than normal sweet pongal.

Ingredients

Vermicelli    - 1 cup

Water         - 11/4 cup

Jaggery      - 1 1/4 cup

Ghee          - 3 tbs

cardamon powder - 1/2 tsp

Cashew nuts - 5 nuts

Coconut scraps - 1/4 cup

Method 

First roast vermicelli in ghee till it turn brown…. Even if it is roasted vermicelli I used to roast bit…. To this roasted vermicelli add water (for one cup of vermicelli add one and half cup of water)…. When vermicelli is cooked, add jaggery syrup (add jaggery in little water, allow to boil till it completely dissolved in water, filter for impurities), when everything mixed well, add little ghee, keep in medium flame and sauté till pongal become thick and begin to leave sides. At this stage add, cardamom powder , coconut scraps and mix all… leave for two minutes. Switch of flame , decorate with roasted nuts and raisins ( I used cashew nuts and coconut scraps )