Sakkarai Pongal (Sweet Pongal)
Sweet Pongal is the first thing, which comes to my mind during festivals.. Its my husband's favourite sweet too.. Its easy to prepare.. Here is the recipe..
Ingredients:
Raw Rice - 1 cup (Pachharisi)
Moong Dal - 1/4 cup
Jaggery - 1.5 cups
Water - 4.5 cups
Chopped Coconut - 3 tbsp (Optional)
Cashew Nuts - A handful
Ghee - 3 tbsp
Procedure:
- Wash Raw rice and Moong Dal and soak both in water for some time. I have used 3.5 cups of water for every 1 cup of rice and moong dal. So i have used around 4.5 cups of water.
- Wrap Jaggery in a plastic bag. Tap it with a stone, so that Jaggery breaks up..
- Cook Rice and Moong Dal in a cooker. Cook it on high flame for 1 whistle. After a whistle, reduce the flame and cook it for 10 more minutes.
- After the pressure subsides, open the cooker and add Jaggery. Mix it well in low flame, till all the Jaggery melts down.
- Heat oil in a pan. Add cashew nuts to it. Fry it well and add to the pongal. Add also the chopped coconut.
- Serve it hot.. Its best, when eaten hot..
- Adjust Jaggery according to your taste. And Jaggery sweetness differs from area to area. I would suggest you to slowly add the Jaggery. So that you can justify sweeteness with the pongal color.. If the pongal is too dark in color, it means you have added more Jaggery. If the pongal is very light in color, add little more Jaggery.
