Sweet pongal or Sakkarai pongal is a traditional and authentic south Indian sweet that is made on many festivals and auspicious days for an offering to God (naivedhyam). It is a common sweet made in all south Indian households during Makar Sankranti festival/Pongal festival. This simple and delicious sweet dish is prepared with very few ingredients. Traditionally a pinch of edible camphor or carpoora is added for the flavor.
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Ingredients:
· Raw rice - 1 cup
· Moong dal - 1/2 cup
· Jaggery – 250 gms
· Ghee – ½ cup
· Water – 4.5 cups
· Milk - 1.5 cup
· Cashew nuts – ¼ cup
· Raisins – ¼ cup
· Cardamom – 4-5
· Cloves -2-3
· Sugar – 1 tbsp
· Edible camphor - pinch
Method:
· Dry roast the raw rice and moong dal for 2-3 minutes in a deep cooker pot or a heavy bottom pan. Can roast it separately.
· Wash the roasted raw rice and moong dal in running water, now take a small pressure cooker add the washed rice and moong dal, add 3.5 cups of water and 1.5 cup milk. Close the lid, let it pressure cook for 3 whistles.
· To melt the jaggery - take a small pot, add 1 cup water and add the jaggery. Let it cook on medium low flame.
· Once the jaggery dissolves and thickens a little bit, turn off the flame and keep it aside.
· Strain the melted jaggery syrup into the boiled rice and dal mixture. Add 3 -4 tbsp ghee. Give a good mix. Cook for 5-6 minutes while stirring continuously.
· Take a small pan with 1-2 tbsp ghee and fry the cashew nuts and raisins. Add it to the Pongal.
· Add freshly ground cardamom and cloves (add sugar to ground it) and edible camphor to the Pongal. Add 1 tbsp ghee and give a good mix.
· Sarkkarai pongal is ready to be served hot.
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