Sakkarai Pongal
Ingredients
- 1 cup White Raw rice
- 1/2 cup Moong Dal
- 1 cup Jaggery
- 4 tablespoon Ghee
- 1 cup Milk
- 1 1/2 teaspoon Cardamom+sugar powder
- 10 Cashew nuts
- 10 Raisins
Instructions
- 1 Roast ½ cup moong dal in a dry pan until the raw smell disappears. Let it cool, then wash it thoroughly and set it aside.
- 2
Wash 1 cup of white raw rice and keep it aside.- 3
In a pressure cooker, add the washed rice and moong dal together.- 4
Add enough water, ½ cup milk, and a little cardamom powder.- 5
Cook the mixture until soft and slightly mushy. Don’t worry if it becomes a bit overcooked, as Pongal is usually soft and mashed.- 6
If it's not mushy enough, mash it gently with a spoon after cooking.- 7
In a separate pan, add 1 cup of jaggery with 1 tablespoon of water. Heat it to melt completely.- 8
Strain the jaggery syrup to remove impurities.- 9
Add the jaggery syrup to the cooked rice-dal mixture and combine well.- 10
Add ghee little by little while stirring to reach the right consistency.- 11
In a small pan, melt some ghee and fry cashew nuts and raisins until golden.- 12
Add the fried cashews and raisins to the Pongal and mix well. Serve warm. - 2
