Sakkarai pongal or sweet pongal is a traditional Tamilian dish which is made during the Pongal festival or Uttarayan. Today being an auspicious day, I have made a quick and easy version of it.
Yield / Serves
Raw rice - 1 cup
Moong dal - 2 tbsp
Jaggery - 1/2 cup
Ghee - 4 tbsp + 2 tsp to temper
Cardamom powder - 1 tsp
Almonds and raisins for tempering
Wash the rice and dal together and keep aside.
Heat 4 tbsp ghee in a cooker and add the rice and dal mixture. Saute for about 2 minutes.
Now add three cups of water and close the lid. Steam cook for about 10 minutes.
Now open the lid and add 1 cup of water again and mix again. Cook on low flame for about 15-20 minutes more till almost all the water is absorbed and the rice and dal are cooked. Mash a little if needed.
Now add the jaggery and cook for another 5-7 minutes.
Add the cardamom powder and mix well.
Heat 2 tsp ghee in a small kadai and add crushed almonds and raisins to it. Once they turn light brown, add it to the pongal and give a good stir. Now take the pongal off the stove and let it cool a bit. Serve warm with a dollop of ghee if you wish!
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