Wednesday, 27 January 2016

Sweet Pongal - Sakkarai Pongal

Sweet Pongal - Sakkarai Pongal, there are lot of ways in which we can make this sakkarai pongal, I have shared one among those recipes here. In this recipe I have added milk along with water while cooking the rice for making pongal. Also, I have added less quantity of moong dal for preparing this pongal. I usually add equal quantity of moong dal and rice while preparing sakkarai pongal. Here I have made a slight variation. I will try to post my regular sakkarai pongal recipe soon.

Sweet Pongal

Preparation Time : Nil | Cooking Time : 30 Minutes | Serves : 4

Raw Rice - 200 gm
Moong Dal - 50 gm
Jaggery - 150 gm
Milk - 100 ml
Cashew Nuts - 2 tbsp.
Raisins - 1 tbsp.
Ghee - 3 tbsp.

1. Keep all the ingredients ready to make sweet pongal. Dry roast the moong dal first.
2. Add the roasted moong dal to rice and wash rice and moong dal together with water. Add the moong dal, rice, milk and 4 cups of water and pressure cook it for 6 whistles.
3. Once the rice and dal are cooked, let it sit in the pressure cooker till the pressure is completely released. In the meanwhile, add the jaggery to a pan and add a cup of water and make jaggery syrup. Just heat up till the jaggery melts. No specific consistency required.
4. Once the pressure is released. Take out the rice and dal from pressure cooker and mash it nicely using a masher or with a ladle.
5. Strain the jaggery syrup to remove any impurities present and add it to the mashed rice and dal. Mix it well.
6. Heat ghee in a tadka pan and add the cashew nuts. Fry them till golden brown color. Transfer it to a plate.
7. In the remaining ghee, add the raisins and fry till it fluff. Add the roasted cashew nuts and raisin along with the ghee to the pongal. Give it a nice mix.

 Sweet Pongal is ready to serve!

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