Biyyam Saggubiyyam Paramannam / Rice Sago Sweet Pongal – Festival Recipe

Ingredients

• 1 small cup Rice
• 1/2 small cup Sabudana/Javvarisi
• 11/4 same cup grated Jaggery
• few chopped Dry Fruits
• 1 small cup Milk
• 1 sp Elaichi Powder
• 2 sp Ghee

Instructions

1. Wash rice, sabudana/sago together and soak with 31/2 cups water and keep aside for 15 mins.
2. After 15 mins pressure cook soaked rice mixture up to 3 whistles and turn off the heat.
3. Meanwhile, boil water add jaggery into it and boil, once the jaggery dissolved, filter the syrup and remove the dust.
4. Again boil the jaggery syrup and make it slightly thick, then add it to cooked rice mixture, mix well and cook on low flame.
5. Meanwhile, heat 2 sp ghee in a small frying pan and add chopped cashew nuts & fry till light golden brown.
6. Add cashew nuts, milk, elaichi powder to cooked pongal and cook on simmer for couple of mins, then turn off the flame.
7. Now biyyam saggubiyyam paramannam is ready, transfer into a serving bowl.
8. Garnish with remaining dry fruits along with ghee & serve it to Goddess Durga for naivedyam during Navratri Days.