How to cook Sakkarai Pongal is the delicious post that am going share with you all.This cooking recipe will sure make you more tempting.This sakkarai pongal taste exactly like kovil sakkarai pongal,temple style sakkarai pongal.This classic Indian sweet called Sakkarai pongal,sprinkled generously with cashew nuts and mixed with ghee,it makes for a delicious start to the New Year.Pongal festival is nothing without cooking pongal.Cook pongal in 3 easy steps.
Wish you all a very happy Pongal and a prosperous new year ahead !
Raw Rice-1 cup
Moong dal-1/3 cup
- Milk-1/2 cup
- Jaggery-3/4 cup(crushed or grated)
- Ghee(clarified Butter)-1/4 cup
- Cardamom powder a generous pinch
- cashew nuts-12, cut into small pieces
- Raisins -12-15
- Water-4 and 1/2 cup
1. Dry roast moong dhal, Keep aside.In a pan add little ghee and roast cashews and raisins until golden brown.
2.Clean and wash the dal and rice well,add water and pressure cook,mush it up a ladle once and set aside.Keep Jaggery in a medium frying pan,add water(just till immersing level) and boil.When it melts,strain through a strainer to remove the dirt. Replace and boil again,till become thick.
3.Add the cooked rice moong Dal and mix well with the jaggery syrup. Then add milk and mix well.Start adding Ghee now and then,stirring continuously. When it starts leaving the sides of the pan and the ghee starts oozing out,put powdered cardamon and stir well.Add cashewnuts and raisins fried in ghee.we can also sprinkle powdered camphor over hot Pongal to give it a different flavour.