Pongal is one of the most popular four day long harvest festival celebrated in Tamil Nadu. Sakkarai Pongal is a delicacy made from newly harvested rice. Rice and Dal cooked with jaggery, cardamom, cloves, nutmeg, cashew nuts and raisins, it taste divine and is offered to sun God. Here is plain and simple recipe for you all to try.Introduction
- Raw Rice 1/2 cup
- Moong Dal ( Cherupayar Parippu/ Pasi Pruppu) 3 tbsp
- Jaggery 1 cup
- Water 2 1/2 cup
- Ghee 3 tbsp
- Cashew Nuts 6 to 8 nos
- Raisin 1 tbsp
- Cloves 3 nos
- Cardamom 2 nos
- Nutmeg Powder a pinch
In a pressure cooker add 1/4 tsp of ghee and roast the moong dal. Add water and washed rice and salt. Pressure cook for 4 whistles. Mash it once done.
Just crush the jaggery and heat it with water and bring to boil. Let the jaggery completely dissolve and filter it and add to the mashed rice.
In a pan , heat a tbsp of ghee and roast cashews to golden and add raisins to it. Once it fluffs up, transfer it and keep aside. In the same pan add cloves, cardamom and switch of the flame. Add nutmeg powder and stir immediately and mix well. Now put this into the pongal and mix well and cook in medium flame for 5 minutes. Add 1/4 cup of water Or milk if it gets dry while cooking. Add ghee little by little while cooking. Lastly add the fried cashew nuts and raisins.
NB: Add water according to your rice, if its cook fast then add little water only. The colour of pongee differs with the colour of jaggery.