Add a dash of sweetness to your Pongal celebrations with this easy-to-make recipe

Celebrate the South Indian harvest festival - Pongal - with a hot, steaming dish of Mappillai Samba Aval.
This nutritious and filling sweet dish is sure to win hearts and leave your guest impressed.

During an event organised by Nu-Shakti in Chennai, chef Suresh Chinnaswamy prepared this mouth-watering dish that is a sure-shot winner during Pongal.

Mappillai Samba Aval

Ingredients:
Aval/Rice flakes (soaked for 15-20 mins): 1 cup
Rice and wheat flour mix in 2 cups of water
Moong dal (Dry roast): ¼ cup
Jaggery: 1 cup
Ghee: 2 tbsp
Cardamom/elachi powder: ¼ tsp
Edible camphor/pacha karpooram: A small piece


For frying dry fruits:
Ghee - 2 tsp
Whole cashew/kaju - 10
Raisins/kishmish - 15

Method:
- Cook Aval/Rice flakes along with rice and wheat flour mix for 5 mins. Keep aside
- Add water to jaggery in another container. Boil and make jaggery syrup. Then strain it and keep aside.
- Take the cooked aval, dal and jaggery syrup, and mix together
- Boil in low flame for 10 minutes in a pan
- Heat the ghee, and fry cashew, raisins and pour into sweet pongal
- Add cardamom powder, extra ghee and small piece edible camphor. Mix well
- Aval sakkarai pongal is ready to be served