Sweet ( Sakkarai) Pongal
Author: Jayalekshmy Velswamy
- Raw rice -3/4 cup
- Moong dal-3 tablespoon
- Milk-1/2 cup
- Grated coconut-3 tablespoon (optional)
- Jaggery syrup-3/4 to 1 cup (I used 350 gm jaggery)
- Cashewnuts- 6 to8
- Raisins- a few
- Elachi powder-1/4 tsp
- Ghee- 3 tablespoon
- Wash the rice and moong daal nicely
- Pressure cook them together with enough water for five to six whistles
- In the meantime take the jaggery blocks in a pan with little water (say 2-3 tbsp. of water) and put it on flame
- Allow the jaggery to melt completely, stirring in between
- Once it melts, filter it and keep aside
- In a kadai, add 1 tbsp. ghee and roast cashewnuts and raisins till golden brown. Keep it aside
- Once the rice: daal mixture is cooked, mash it nicely
- If wanted transfer the mashed rice: daal mixture to another vessel or you can just prepare the pongal in cooker itself
- Add milk to the mashed rice and allow it to boil
- Once it starts boils out, keep in low flame, add grated coconut and elachi powder. Mix it well
- Add jaggery syrup to it and allow it to cook for 5 to 10 minutes
- Mix nicely avoiding lumps to be formed
- Add ghee and switch off the flame
- Garnish with cashewnuts and raisins
Recipe by Bumps n Baby at https://bumpsnbaby.com/sweet-pongal-sakkarai-pongal/
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