Directions:

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Step 1

 

🥣In a non stick kadai, heat 1 tsp Ghee and let it melt.

🥣Then add the chopped almonds , saute  until light brown and crisp.

🥣 Now add the dry coconut flakes to it and saute for few seconds( it just takes 10sec, as dried coconut gets burnt very fast , if leave it unattended. )

🥣 To this add the cardamom powder ,mix it thoroughly, transfer this mixture in a bowl and keep it aside.

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Step 2

 

🥣In same nonstick pan, add ghee , and heat till it melts.

🥣To this add the cauli-rice and saute it for 1-2 minutes on medium flame, till the rice cooks soft. check out recipe section for how to make cauli rice.

🥣Then add around 50-100ml water to the cooked rice , cover and let it cook for few minutes.( Note: Cauli rice has to become soft for this  recipe).

   

🥣 While the rice is cooking, take a mixer jar, add paneer / cottage cheese and pulse it  to make a coarse grind paste( Donot add water while blending ), this way the pongal gets a creamy smooth texture.

🥣Once the water is 3/4 evaporated, add the ground paneer paste to the cooked rice, saute it on a medium flame for few seconds... i.e around 30 sec ( Donot over cook  from this step onward as, the fats from paneer gets released )

🥣Then  add cooking cream and mix well.

🥣Now add stevia or erythritol or monkfruit sweetener  and mix it thoroughly, and  cook for few seconds, until this mixture  is thickened.

🥣Let it cook for few seconds, until this mixture  is thickened.

🥣At the end, add the prepared garnishing of step 1, keeping a bit aside for topping.

🥣Mix it thoroughly.

🥣Switch off  the stove.

🥣Top this with  black pepper powder 

🥣Add  a pinch of Edible camphor and cardamom powder, which is optional, this gives a nice flavor to this desert. 

🥣 Garnish  with  fried almonds and coconut flakes before serving.

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