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Aval Sakkarai Pongal Recipe

A Twist to the regular Sweet Pongal made with Aval / Pressed rice / poha

Course Dessert
Cuisine Indian
Keyword Aval Recipes, Pongal Recipe
Cook Time 15 minutes
Soaking time 10 minutes
Servings 4

Ingredients

  • 1 cup Aval / Pressed Rice
  • 3/4 cup Moong Dal
  • 1/2 cup Powdered Jaggery / Karumbu Sakkarai
  • 1/4 tsp Cardamom Powder
  • 3 tbsp Ghee
  • 10 no.s Cashewnuts, broken

Instructions

  1. Wash poha / aval and drain. Sprinkle a little water, cover, and keep aside for 10-15 minutes. Cook moong dal till soft.

  2. In a pan take the cooked moong dal along with the water used to cook it, softened aval / poha. Mix well cover and simmer for a few minutes.

  3. Add jaggery powder / unrefined cane sugar[Karumbu sakkarai] and mix well.

  4. Use a potato masher and mash the contents so that it is well combined.

  5. Add cardamom powder.

  6. In the meantime, heat ghee in a small pan and roast cashews. Remove from heat once the cashews are golden brown.

  7. Pour the cashew[with the ghee]over the Sakkarai Pongal and mix well.

  8. Serve warm drizzled with a generous amount of ghee.

Recipe Notes

  • You can use less moong dal[1/2 cup] if you prefer.
  • Jaggery powder / brown sugar, unrefined cane sugar can be used, and adjust the quantity to suit your taste.
  • Ghee fried raisins can also be added along with the fired cashews.
  • A tiny pinch of edible camphor can be added along with the cardamom powder.