| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 1 cup rice newly harvested
- 1/2 cup moong dal split green lentl
- 2 cups water
- 3/4 cup jaggery grated and tightly packed
- 1 tsp Cardamom Powder
- 4 tbsp ghee clarified butter
- 1 pinch salt
- 1/2 cup milk
- handful fried cashews and raisins
Ingredients
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Instructions
- Soak grated jaggery in 1 cup of water and keep aside.
- Dry roast moong dal in a wok till aromatic and light brown in color.
- Collect the roasted moong dal with rice and wash through clean running water. Collect the washed dal rice mix in a pressure cooker.
- Add around 1 cup of water or adequate amount of water as needed in the cooker with a pinch of salt and pressure cook till 3-4 whistles.
- Turn off the gas and wait till the pressure from the cooker releases completely.
- Meanwhile heat 2 tbsp ghee in a wok and fry cashews and raisins and collect aside.
- In the same wok, heat jaggery water till it comes to a boil.
- Strain the jaggery water through a sieve to remove impurities.
- Trasnfer the strained jaggery water back to the wok.
- Meanwhile open the lid of the pressure cooker and collect the coked dal rice mix in a bowl.
- Mash them well with the help of a potato masher.
- Add the mashed dal rice mix to the jaggery water and cook in low flame.
- Add milk, cardamom powder and fried cashews and raisins and cover lid to cook for another 10-12 mins. in low flame.
- The mix will turn mushy and thick, stir well and turn off the gas and add 2 tbsp ghee and mix well.
- Garnish with some more fried cashews and raisins and serve hot!
Recipe Notes
If you like this traditional Sakkarai Pongal Recipe then try making at home and celebrate the festival with joy and happiness. Do share your feedback with me in comments below.
Happy Pongal Everyone!
Love : Shaheen
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