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Sakkare Pongal is a sweet dish prepared in south India especially for Pongal festival. This dish is prepared by cooking rice and roasted moong dal in jaggery, coconut and cardamom. It is then seasoned with lot of ghee, cashew nuts and raisins.
Ingredients:
Rice – 1 cup
Green Gram (moong dal) – 1/2 cup
Jaggery, powdered – 1 1/4 cups
Sugar – 1/4 cup
Milk – 1 cup
Water – 5 cups
Copra, grated – 1/4 cup
Ghee – 1/4 cup
Cashew nuts – 10
Cardamom powder – 3/4 tsp
Raisins – 12
Salt – a pinch
Method:
- Wash rice and dal together.
- Dry roast grated coconut and keep aside.
- Cook rice and dal together with 1 cup milk and 5 cups of water. ( I cooked them in rice cooker. You can pressure cook, but add less quantity of water).
- Boil jaggery powder with 1 cup of water and prepare syrup.
- Run the syrup through a strainer to remove any residue in jaggery.
- Take a jaggery syrup in a big vessel, add cardamom powder, cooked rice and dal. Mix well.
- Set the flame to sim and keep stirring frequently.
- Add roasted coconut and salt. Mix well.
- Heat ghee and roast cashew nuts and raisins.
- Pour this on pongal and mix well.
- Serve hot.
