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Sakkarai Pongal: Pongal Special Recipe
Indian Sweets
oi-Neha
By Neha Mathur
Pongal is a festival celebrated in South India as a festival of harvest. In North India, it is celebrated as Makar Sankranti.
On this day, a variety of special food is made and Pongal is the most common. It can be made either sweet or savory. I ate this sweet pongal at one of my friends place and liked it.
I asked her for the recipe and she very happily shared it with me. I made it according to her recipe and it came out exactly like her.
Serves:
3
Preparation
time:
10
minutes
Cooking
time:
20
minutes
Ingredients
- Short grain rice- ½ cup (I used Sona masuri rice)
- Moong dal/Split green gram- 3tbsp
- Jaggery- ¾ cup (Grated)
- Water- 4 cups
- Ghee- 3tbsp
- Raisins- 12-15
- Cashewnuts- 8-10
- Cardamom- 2 (crushed)
- Cloves- 2 (crushed)
- Edible camphor- a tiny pinch (optional)
Procedure
- Wash the rice and keep aside.
- Add 1 tbsp ghee in a pressure pan. Add the moong dal and fry till slightly browned.
- Add 3 cups of water and washed rice.
- Cook till the rice and dal is done. ( I cooked for 1 whistle on heat heat and then reduced the heat on low and cooked for 2 more whistles )
- Meanwhile, add jaggery and 1 cup water in a pan.
- Cook till jaggery is dissolved and the mixture comes to a rolling boil.
- Strain the mixture. When the dal and rice is done, open the pressure pan.
- Add the jaggery mixture, cardamom, cloves and camphor.
- Mix well and cook for 3-4 minutes.
- Add the remaining ghee in a pan and heat.
- Fry the cashew nuts till they are browned.
- Add them in the pongal.
- Fry the raisins till they swell up.
- Add the raisins and the ghee in the pongal. Mix well.
- Serve hot.
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Story first published: Thursday, January 9, 2014, 12:24 [IST]
Other articles published on Jan 9, 2014