Friday, January 14, 2011

Sakkarai Pongal/Sweet Rice Pudding..

Wishing You All a Very Happy Pongal, I would like to add the recipe for Sakkarai Pongal which is made on this auspicious day.Here is my recipe:


Raw rice-1 Cup

Moong dhall/Paasipparuppu-1/4 Cup

Jaggery-2 Cups(powdered or grated)
Milk-1 Cup

Cardamom powder-a pinch

Cashews-a few

Ghee-1/4 Cup

Water-2 Cups


1.Traditionally, the Pongal is made in a "Ponga Paanai" or a Bronze Pot, a heavy bottomed vessel in which the rice and dhall is cooked in milk, but a cooker or any thick bottomed pan with lid can also be used in its place.

2.Wash the rice well and set aside and roast the moong dhall for a few minutes until aromatic.

3.Boil milk in the cooker and when it starts boiling, add the rice and dhall along with the water and pressure cook for 2 to 3 whistles.

4.Meanwhile melt the jaggery adding very little water and strain the liquid into another container to remove any debris or impurities in it.

5.Open the cooker once it is done and cooled down and add the jaggery liquid to it.

6.Stir the mixture  and let it cook with the lid open on low flame and add some ghee (holding back some for the garnish) while it cooks.

7.Heat the remaining ghee and fry the cashews until brown and pour it on top of the Pongal along with a pinch of cardamom.Close the lid and let it sit for a few minutes before serving.

8.And there, delicious, ghee flavoured Sakkarai Pongal is ready!!

                                                                    Pongalo Pongal!!

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