Hi... Happy Pongal everyone... Pongal is one of the popular harvesting festival celebrated in Tamil Nadu. In this auspicious day, I thought of sharing the recipe of Sakkarai Pongal. Sakkarai Pongal is a sweet dish done in every house. Traditionally sakkarai pongal is made in a pot, by boiling rice in it and adding jaggery. But today, I am going to do in a pressure cooker.
Ingredients
Prep time: 10 mins Cook time: 20-25 mins Serves: 2-3
- 1 cup Raw Ponni Rice
- 1 tsp Moong Dal
- 1/4 cup Milk
- 1 tbsp Shredded Coconut
- 1 1/4 cup Grated Jaggery
- 10 Cashewnuts
- 10 Raisins
- 2 pod Crushed Cardamom or 1/4 tsp Cardamom powder
- Ghee as needed
- Water as needed
Procedure
1. Take rice and dal in a pressure cooker. Add 2 tsp of ghee and 3 cups of water to the rice.
2. After the 1st whistle, simmer and cook for 7 minutes.
3. Heat a pan with 2 tsp of ghee and fry cashew and raisins in it. Keep it separately.
4. Take jaggery and 3/4 cup water in a pan. Allow it to boil.
5. Once the jaggery is fully dissolved in water, switch off the flame.
6. Strain the jaggery syrup for impurities. Keep the syrup aside.
7. Add milk, 1tbsp ghee and cardamom to the cooked rice. Mix it well.
8. Then add coconut and jaggery syrup. Mix it.
9. Add 1tbsp ghee and fried cashew and raisins. Mix it nicely and Sakkari Pongal is ready.
5. Once the jaggery is fully dissolved in water, switch off the flame.
6. Strain the jaggery syrup for impurities. Keep the syrup aside.
7. Add milk, 1tbsp ghee and cardamom to the cooked rice. Mix it well.
8. Then add coconut and jaggery syrup. Mix it.
9. Add 1tbsp ghee and fried cashew and raisins. Mix it nicely and Sakkari Pongal is ready.
- You can add 1-2 tsp ghee while serving. (It is Optional)
- You can add grated jaggery directly into the cooked rice. If jaggery has impurities, strain it by making syrup.
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