Sakkarai Pongal/ Sweet Pongal
Sakkarai Pongal is usually made using raw rice and moong dal. But here I used boiled rice as I didn't have raw rice. The taste was awesome even though.
Servings: 4 People
Calories:
Ingredients
- 1/2 Cup Ponni Boiled rice
- 1/4 Cup Moong dal
- 3 1/2 Cups Water
- 1 1/4 Cup Jaggery Syrup
- 3 Tbsn Ghee/ Clarified Butter
- Cashews/Raisins As Required
- 2 Nos Cardamom
Instructions
- Wash Rice and Moong Dal well and soak for 10 minutes. Crush the cardamom using mortor.
- In a pressure cooker, add 2 tbsn ghee/ clarified butter.
- When it's hot enough, roast cashews and raisins. Remove it to a plate.
- In the same pan, add rice and dal and roast for 2 minutes till nice aroma arises.
- Then add water and cook till 4 or 5 whistles or mushy.
- Once the pressure is released, open the lid and smash rice and dal with laddle.
- Add jaggery syrup and cook till the syrup evaporates.
- When it is still little semi liquid in consistency,switch off and add roasted cashews and raisins, crushed Cardamom and remaining ghee.
- When it's cool down, it thickens.Serve warm.
Notes
- To make jaggery syrup, take jaggery with little water and let it boil till the jaggery dissolves. Then strain it to remove impurities. If the jaggery syrup is remaining after making this dish, you can store it in refrigerator for future use.
- You can adjust the sweetness according to your taste.
- Check to switch off when it's still in little liquid consistency as pongal thickens while cooling.
- If it is thickened, while serving you can reheat with little jaggery syrup.
- You can use Raw rice too instead of boiled rice.