Sakkarai Pongal Recipe with step by step pictures
When we lived in China, I used to call up mom and ask her the details on what should be done for festivals and menu that should be followed. I was on my own and wanted her guidance to follow the rituals on the particular day.
I have gathered a lot of details on customs and celebrations and posted here on my blog.
This dish too is one such ,where I had asked her how to make this pongal. Her instructions were so clear and easy and I felt it was the easiest dish to make!!
Sakkarai pongal recipe was originally posted in January 14 2010 and exactly 8 years later I am posting it with step by step photos and better clicks.
Here is the original intro….
This is a mandatory dish that is prepared for Pongal .The recipe is simple yet it is creamy and rich!It is mighty nutritious with rice and pulse to make a complete protein and also has Iron from jaggery.With so much goodness I wonder why people[including myself] usually make this only on Pongal day!!
Rice-1 1/4 cups
Roasted moong dhal-3/4 cup
Jaggery-1 1/4 cups,powdered
Roast the rice and moong dal separately and transfer into a large vessel.
Pressure cook moong dhal and rice with 3 cups water+ 11/2 cups milk for 10-15 minutes or will well cooked and mushy.
When the pressure valve releases,transfer the contents into a large vessel and mash well.While it is still hot,add the jaggery, and mix well. Now add the remaining milk and cook on low flame for a few minutes, stirring so that the contents of the pan do not burn.Remove from heat after 5 minutes.
In a small pan,heat 3/4 of the ghee and roast cashews and raisins separately. .
Add this to the pongal and pour in the ghee used to roast the nuts.Mix well.
Drizzle the remaining ghee while serving the Sakkarai Pongal.
- Add more ghee will make the dish even more tastier!
- If it thickens on cooling,add warm milk to get the desired consistency and mix well.
- Roasted moong dhal gives a lovely aroma to the dish but it is purely optional.In case you prefer to use the roasted one,roast till the dhal turns a little brown and aromatic.
- Roasting rice is optional too. Most of the times I don’t roast it.
- Some like the pongal to be gooey.In that case add more milk/water.
- The jaggery sometimes has impurities.If you are sure that it is clean add it as such or else dissolve the jaggery in a little[yes,just till it dissolves] water and wait for a few minutes,filter and use the liquid to sweeten.
- A few strands of saffron soaked in a tablespoon of warm milk / a pinch of cardamom powder can be added at the end.