Sharing today the star of the Pongal festival .Yes it is Sakkari Pongal. Though we do many variations in the Pongal on the Pongal day sakkari Pongal is been prepared irrespective of the regions in India.
Pongal is celebrated with different names in different states. It is Sankranti in Karnataka and AP and as Lohri is other northern states. So ultimately is it one of the important festival in India. Now let’s get started.
Sakkarai pongal recipe
Recipe Cuisine: Indian | Recipe Category : Sweets/Festival food
Prep Time: 15 mins | Cook Time : 20 mins | Serves: 2 |Author :Sharmila
Raw rice – ½ cup
Moong Dal – 3 tbsp
Jaggery – ½ cup heaped
Cashew nuts – 4
Raisins – 5
Water - 2 1/2 cups + as needed
Ghee - 2 tbsp
1. In a pan dry roast the moong dal until a nice aroma comes. Wash the rice well and in a pressure cooker add in the moong dal and raw rice along with 2 ½ cups water and pressure cook for about 5 whistles.
2. Wait till the pressure gets released all by itself and then with a ladle mash the cooked rice and moong dal together and set aside.
3. In another vessel add in the grated jaggery and fill it will water such the jaggery immerse and then wait till all the jaggery melts and then filter the jaggery as it may contain impurities and then add it to the mashed rice and moong dal in the pressure cooker.
4. Mix well and in another pan add in ghee and fry the cashew nuts and raisins add it to the Pongal .Heat the Pongal for another 5 mins in a low flame and mix everything together. If the Pongal gets try add few tbsp. of milk and finally drizzle some ghee over the Pongal and switch off the flame. Serve hot.
- Tastes best when served hot.
- The Pongal tends to get thick once it cools down so switch off the flame accordingly if needed add milk to so that it doesn’t get very dry.
- The same Pongal can be prepared in open pot too instead of pressure cooker. In that case more water is required about 3 cups approximately.