Sakkarai Pongal

A famous South Indian delicacy and yet another favorite of mine.  Made during the harvest festival in the State of Tamilnadu, South of India.   Traditionally made with newly harvested rice and cooked with milk. This is also served in most temples during the auspicious days /festivals. 


You need –

  • Raw white rice – 1/2 cup
  • Yellow moong dal – 1 tablespoon
  • Jaggery/palm sugar – grated, 1 cup
  • cardamon powder – 1/4 teaspoon
  • Cashew nuts – 10-12 nos
  • Raisins – 10-12 nos
  • Ghee/ clarified butter – 2 tablespoon

How to –

Slightly dry roast the rice and dal together in pan making sure not to brown the rice and dal. Add 1 & 1/2 cups of water and pressure cook till the rice and dal cooked through and mushy.

In a sauce pan, melt the jaggery with 2 tablespoon water,  and bring to a boil. Now add the cardamom powder. Add this mixture to the rice and stir well.


Heat the ghee in a small frying pan and fry the cashew nuts and raisins. Add fried nuts with the ghee to the rice and mix well.On a low flame continue to cook for a couple of minutes stirring continuously till everything is well combined.

Serve hot.

 

Advertisements

2 thoughts on “Sakkarai Pongal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s