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Sweet pongal | Sakkarai pongal

Preparation Time:10 mins | Cooking Time : 30 mins | Makes: around 9 Recipe Category: Sweets | Recipe Cuisine: Indian


Ingredients:

  • 1.5 cup raw rice

  • 0.75 cup moong dal

  • 9 cups water

  • 30 nos whole cashews broken

  • 6 nos cardamom

  • 3 tbsp raisins

  • 2.25 heaped cup jaggery

  • 1 cup water for jaggery syrup

  • 3 tiny pinch edible camphor

  • 6 tbsp + 2 tsp ghee

With milk version:

  • 1.5 cup raw rice

  • 9 tbsp moong dal

  • 6 cups water

  • 1.5 cup jaggery

  • 0.75 cup water for jaggery syrup

  • a small pinch cardamom powder

  • 15 strands saffron

  • 6 to 9 tbsp ghee

  • 3 tbsp cashews broken

  • 3 tbsp raisins



Instructions

  • Crush cardamom and edible camphor together and set aside. Dry roast moong dal until nice aroma comes.

  • Add water to jaggery and heat it up for few mins until jaggery melts completely.

  • Rinse rice and dal well and add it to pressure cooker.

  • Measure and add water to it.

  • Pressure cook for 5 whistles in low medium flame.Let the pressure release by itself.

  • Once pressure releases, open and mash it well.Strain and add jaggery syrup.

  • Strain and add jaggery syrup to it.

  • The syrup should be slightly thick but no consistency needs to be checked.

  • Mix well and let it boil in sim to thicken.

  • Add ghee. Mix well and cook in low flame.

  • Add cardamom powder and edible camphor.

  • Heat ghee in a pan – add cashews first fry until golden then add raisins and let it bubble up. Fry until golden brown.

  • Add it to pongal, mix well.Switch off. Sweet pongal ready!



Reference:














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Yumm... Sweet and tasty...

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