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Sakkarai Pongal

Sakkarai Pongal | Sweet Pongal

Kannan
Sakkarai Pongal is a south Indian style sweet porridge made using rice, lentils, jaggery and ghee.
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Cook Time 40 minutes
Total Time 40 minutes
Course Dessert
Cuisine Indian, South-Indian
Servings 6 people

Ingredients
  

  • ⅔ cup Raw Rice
  • ⅓ cup Yellow Split Moong Dal
  • 2 cups Jaggery grated
  • 6 tbsp Ghee
  • ½ cup Milk
  • 8 Cashewnuts
  • 8 Raisins optional
  • ½ tsp Cardamom Powder

Instructions
 

  • Dry roast the moong dal in a pan on medium flame till it turns slightly golden brown and aromatic.
  • Wash the roasted moong dal along with the rice and pressure cook with 4 cups of water for 5-6 whistles. The ratio of water and the cook time could vary depending on type of rice used. I have used Sona Masuri raw rice.
  • Slightly mash the rice.
  • Heat 1 to 2 tablespoons of ghee in a heavy bottom pan or kadai and roast the cashews and raisins till it is slightly golden brown. Transfer the cashews and raisins to a separate bowl.
  • Now in the same kadai, add the jaggery and 0.5 cup of water of melt the jaggery. It need not come to boiling point.
  • Filter the jaggery syrup and rinse the kadai in water once to get rid of any impurities. Add the jaggery syrup back to the kadai and bring it to a boil. You could add additional 1/2 cup of water if the jaggery syrup is too thick.
  • When the jaggery comes to a rolling boil, simmer the flame and add the cooked rice and dal. Mix well so that there are no lumps. Add around 2 to 3 tablespoons of ghee as well.
  • Add around 0.5 cup of milk and cook on low flame for around 4-5 minutes till everything is incorporated well
  • Finally add the remaining ghee, roasted cashews and raisins and cardamom powder and mix well. Serve hot.

Notes

  • It is preferred to use the dark variety of jaggery (paagu vellam in Tamil) for an enhanced taste and colour.
  • Filter the jaggery syrup to get rid of any impurities.
  • Note that the jaggery must be brought just to a rolling boil and not cooked further, else it could turn hard and the consistency of pongal would not be correct.
  • Roasting of moong dal is a key step as it enhances the flavour and aroma.
  • The rice and dal must be cooked thoroughly else it would not blend well with jaggery.
  • Adjust the amount of water or milk to get the right consistency towards the end.
  • Be generous with ghee for this recipe.
Keyword Dessert, Festive, Pongal, South-Indian, sweets, Traditional