Thursday, 15 January 2015

Sakkarai Pongal / Sweet Pongal !


Hello All,
A very very happy sankranthi / Pongal to all ! 
Whatelse can be a sweet dish on Pongal other than sakkarai pongal or Sweet pongal..!
A simple and quick rice dessert which is mostly a festive recipe and also served in temples as prasadam. Cant beat the sakkarai pongal they serve at thirumala.. with ghee floating on it:). Vj just loves it !





INGREDIENTS
English
Tamil
Telugu
Hindi
Quantity
Rice (Raw)
Pacharisi
Biyyam
Chawal
1 1/2 cup
Moond Dal
Paasi Parupu
Pesarapappu
Moong ki Dal
1/2 cup
Jaggery
Vellam
Bellam
Gurh
2 cups
Clarified Butter
Nei
Neyyi
Ghee
1/2 cup
Cashew nuts
Mundiri Parupu
Jeedi pappu
Kaju
a fistful
Raisins
Ularntha dratchai
Endu draksha
Kishmish
a fistful
Coconut pieces
thengai thundugal
Kobbari
Nariyal
a fistful
Cardamom Powder
Yelakai Podi
Yelakalu Podi
Elachi powder
a pinch
Water
5 cups



STEPS
  • Roast the cashew nuts and coconut bits for a minute or until cashews turn golden brown.
  • Then add the raisins  and fry untio they puff up , keep aside.


  • Wash the rice and moong dal together and cook in pressure cooker with water. Leave for 4 whistles.
  • I usually add only 1:2 rice :water for normal rice. But as we need the rice more soft and easy to mash here the ratio is 1:2.5.
  • Once the pressure settles, mash the cooked rice dal with a ladle.
  • Grate the jaggery and take it in a heavy bottomed vessel and add some water (1/2 cup approx) . 
  • Start heating it on stove top and the keep stirring and the jaggery starts to melt. 
  • One melted filter the jaggery to remove any dirt. And again keep it on stove top and let it come to a boil.
  • Now add the cardamom powder and the mashed rice dal mixture and mix well. 
  • At this point you can see the rrice and jaggery syrup not combined well.

  • Add ghee and Let it cook for 7 - 10 minutes until the jaggery and rice are well incorporated. 
  • Now throw in the rroasted dry fruits and coconut and mix well. 
  • You can reduce the ghee or add more ghee and it is upto you.
  • Serve for God and then relish it.
  • The color of pongal depends on the jaggery u use, old and dark colored jaggery gives a dark brown shade pongal. I used a light colored jaggery.





Enjoy the pongal this festive season.. happy cooking and healthy eating !

With Love,


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