Sakkarai Pongal

12:05 AM Chandra Karthikeyan 0 Comments

  • Raw rice- 1 cup
  • Moong dal - 1/2 cup
  • Jaggery - 1 cup
  • cashew - 15
  • Raisin - 15
  • Cardamom powder - a pinch
  • Ghee - 1/2 cup
  • Roast moong dal until the raw smell disappear.
  • Presure cook rice and moong dal along with required water nicely.
  • Dissolve jaggery in two cups of water, boil it till the smell disappear and filter the syrup.
  • Now add this syrup to the cooked rice and dal, mix it well.
  • Add cardamom powder, ghee to the above mixture and boil it for 5 to 10 minutes.
  • Fry raisins and cashews in ghee and add it the pongal.
  • Pongal has the tendency to thicken when it cools down, so remove from heat when the pongal is in semi solid state.


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