SAKKARAI PONGAL RECIPE (SWEET PONGAL RECIPE)

          SAKKARAI PONGAL RECIPE (SWEET PONGAL RECIPE)

                       INGREDIENTS

Raw rice	1/2 cup
Moong dal/ pasi paruppu	2-3 tblsp
Jaggery	1/2 cup heaped
Water	2 & 1/2 cups
Ghee	3 tblsp
Salt	pinch
Cashews	5-6
Raisin	1-2 tblsp
Elachi	1
Cloves	1
Nutmeg powder	1 pinch
Edible camphor *	A tiny pinch

      

                                                    METHOD

                       In a pressure cooker/ pan, add 1/4 tsp ghee and roast the         

moong dal.

              Add water, washed rice and salt. Pressure cook for 4 

whistles. Mash it once done.

Powder jaggery and heat it with water just to immerse it and bring 

to boil. Let the jaggery completely dissolve and  filter it and add to 

the  mashed rice in the cooker.

In a separate pan, heat a tsp of ghee and roast cashews to golden 

and add raisins to it. Once it fluffs up, transfer it and keep aside. In 

the same pan, add cloves, elachi and switch off the stove. Add 

nutmeg powder, give a quick stir. Take out elachi and powder it, 

add the powdered elachi, edible camphor, cloves along with 

nutmeg powder to the pongal.

Mix well and cook in medium flame for 5 minutes. Add 1/4 cup 

water or milk if it gets dry while cooking. Add ghee little by little 

while cooking. Lastly add the fried cashews and raisins.

                                      now your delicious sakarai pongal  is ready  

Notes

I used old rice, so needed water at the ratio of 1 : 5. If your rice is new and gets cooked easily, 1 : 4 is enough for this pressure cooker method. After opening the cooker, if the rice is too dry, add 1/4 cup water or milk while mashing. After cooling down, gets thick, so switch off the flame accordingly. I grate nutmeg and roast it in ghee while I roast cloves/elachi / cashews. When you do so, you should make sure to add the grated nutmeg after you switch off the stove. Otherwise, it may get burnt. Use good quality ghee. I always use homemade ghee. The colour of pongal differs with the colour of jaggery. ‘Paagu vellam’ works best. It is slightly darker in shade. (Urundai vellam)