Sakkarai Pongal is a sweet dish prepared in Indian sub continent during the festival of Pongal. Pongal is prepared with Jaggery, milk, lentils and rice in clay pots on wood fire. Pongal has two varients one is sweet and other is savoury. Pongal is traditionally prepared in temples.

INGREDIENTS 

  • Raw rice  1/2  tea cup
  • Yellow split Dal 1/4  tea cup
  • Water 3 tea cup
  • Jaggery 200 gm
  • Cardamom powder 1 tsp
  • Milk 1 tea cup
  • Raisins and cashews 7-8
  • Ghee 1-2 tbsp

METHOD

Wash the rice and dal, strain all the water. Heat a deep bottom kadai, add a tbsp ghee and fry the rice and Dal on medium heat for three minutes. Turn off the heat.

Transfer the rice to a pressure cooker. Add the water and milk, pressure cook till 4-5 whistles. Once it cools down remove the lid and mash it nicely.

Take that same deep fried pan add a tsp ghee add first the cashews , stir continuously when it turns little golden brown add the raisins and when it puffs up turn off the heat and take it out in a plate.

In a pan  add 1 tea cup water and the grated or powdered jaggery, melt it. Once Jaggery dissolves, strain it.

In the same kadai add the rice, jaggery syrup and cook on low fire. Go on stirring, when it becomes thick turn off the heat.

Add the cashews, raisins and cardamom powder and a tbsp ghee, mix well.

Serve hot.

Categories: DESSERTS, kheer/payasam

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