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Sakkarai Pongal

Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1/2 cup - raw Rice
  • 3 tbsp - moong dal/paasi paruppu
  • 4 tbsp - Ghee
  • 1/2 cup - Milk
  • 6-8 - cashews
  • 3/4 cup - 1 cup - Jaggery
  • 1 - Cardamom
  • 1 tsp - Raisins (optional)
  • 2 pinches - Nutmeg powder (optional)
  • 1 pinch -pachai karpooram/kacha karpoor/borneo-camphor (optional)
  • 1.75 cups - water
  • 2 pinches- salt

How to Make

  • Heat the cooker and add a tsp of ghee and fry the moong dal directly. Fry for a minute.
  • Add the washed rice, half of the milk, water and pressure cook over a medium flame for 4 whistles.
  • Once the pressure is released, open and mix some more milk, just to mash and mix well.
  • Powder the jaggery. If you think the jaggery is pure, wth no impurities, then you can add it to the pongal directly.
  • But if there are impurities, then melt the jaggery with a little water and filter it and add the syrup to the pongal.
  • Switch on the stove and keep on stirring on a low-medium flame.
  • Pour ghee little by little and keep on stirring till pongal leaves the sides of the vessel. (approx 4-5 min)
  • Add fried cashew, powdered cardamom and the other optional ingredients at the end, mix well and serve.
  • Recipe courtesy: Rak's Kitchen