Sakkarai Pongal:
Ingredients:
- Raw rice – 1 cup
- Moong dhal – ½ cup
- Ghee/ clarified butter – ¼ cup
- Milk – ¼ cup (optional)
- Cashews – 5-8 nos
- Dry grapes – 10 nos
- Cardamom powder – a generous pinch
- Pacha karpooram/ edible camphor – a pinch
- Salt – a pinch
- Jaggery – ¾ cup
- Water – as req
Procedure:
- Wash the rice and dhal thoroughly and pressure cook it along with ¼ cup of milk (optional) and required amount of water for about 3-4 whistles/ boil them finely
- In a sauce pan melt the jaggery and filter out the impurities and keep aside
- Mash the cooked rice and dhal mixture and add the melted jaggery with a pinch of salt into the mixture, allow it to cook for a while now add 2-3 tblsp of ghee to the Pongal
- In a small pan add 1 tblsp of ghee, add some cashews and dry grapes and roast nicely into the ghee and pour the mixture into the Pongal
- To the final stage add a generous pinch of cardamom powder and edible camphor with rest of the ghee and turn off the flame.
- Enjoy the lusciousness of our SOUTHERN DELICACY “SWEET PONGAL/ SAKARAI PONGAL”
