Sakkarai Pongal (Sweet Pongal)

First thing that comes to sight at the thought of Pongal is a ‘Temple Prasadam’.  As a kid, I think I made more visits to temple for ‘Sakkarai Pongal.

Be it a Pooja at home or a Festival or a requirement for Dessert or a delicacy to be cooked superfast, ‘Sakkarai Pongal’ blends well. Sharing with you this exotic recipe. Njoy Cooking, Serving and Savoring!

Ingredients:

Rice: 1 cup

Moong dal: 1/3 cup

Jaggery: 1 1/2 cup

Chana dal: 1 tbsp

Cardamom: 4/5 nos

Cashews: 1 tbsp

Raisins: 1 tbsp

Badam: few (optional)

Coconut: 1 tbsp (finely chopped fresh coconut)

Ghee: 2 tbsp

Method of preparation:

1. Mix rice, moong dal and chana dal together. Rinse them once and drain the water.

2. Add 4 cups of water and pressure cook them for 3 whistles.

3. Take a vessel with one cup of water and add jaggery into it. Boil the jaggery you get a string like consistency. Add cardamom, crushed using mortar & pestle while Jaggery syrup is boiling.

4. Once the pressure cools down remove the lid and mix well with a dry spatula.

5. Strain jaggery syrup to filter any dirt and add to cooked rice and dal. Mix thoroughly.

6. Let it cook for 5 minutes om low flame or till you get the desired consistency.

1. In a small kadai(wok), pour ghee and fry dry fruits and finely chopped fresh coconut              pieces and pour them onto the pongal.

2. Transfer them into a serving bowl and serve hot.