Sakkara Pongal : Sweetened Rice & Lentil Pudding 

Sakkara Pongal : Sweetened Rice & Lentil Pudding

This morning while I was cooking Sakkara Pongal for the child who demanded we make it today since we are traveling tomorrow, while I was thinking I will share it online too I realised I haven't posted it on blog at all. What a shame since it truly is one of my favorite South Indian desserts.

So here is Sakkara Pongal, a sweet version of the humble pongal. Sweetened with jaggery, flavored with cardamom, I love how the nuttiness of roasted moong dal (which BTW I started doing only after moving to Bangalore, never roasted my moong dal before) is complimented by Jaggery and cashews. Almond silvers are my own sweet addition to it, since I absolutely adore almonds.

May the festival of harvest bring along happiness, joy and success for you all.

Sakkara Pongal : Sweetened Rice & Lentil Pudding
Sakkara Pongal : Sweetened Rice & Lentil PuddingThis morning while I was cooking Sakkara Pongal for the child who demanded we make it today since we are traveling tomorrow, while I was thinking I will share it online too I realised I haven't posted it on blog at all. What a shame since it truly is one of my favorite South Indian desserts. So here...

Summary

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  • Coursedessert
  • Cuisineindian
  • Yield5 servings 5 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Sona masuri rice
1 cup
Moong dal
1/2 cup
Milk 1/2 milk
Ghee
2tsps
Jaggery
1 cup
Cashew nut
1/4 cup
Almond Flakes
2 tbsps
Raisins
1/4 cup
Cardamom powdered
1/2 tsp
Fresh Coconut sliced
2 tbsps

Steps

  1. In a heavy bottom pan or kadhai, dry roast the unwashed and dry moong dal till light brown and fragrant. This should take 3-4 minutes and needs constant monitoring so that the dal doesn't get burned. Keep aside till cool.
  2. Wash and soak the rice for 30 minutes
  3. Once the dal is completely cool, wash in it running water. Combine the washed dal, rice together and add 5 cups of water to it. Boil it for 2 whistles in a pressure cooker. Once you turn off the heat, wait for the steam to escape naturally before opening the cooker.
  4. In the meanwhile, in a heavy bottom pan or kadhai, melt grated jaggery over low flame. Be careful not to burn the jaggery. Cook it only till it is melted and take off the heat.
  5. Add the melted jaggery, warm milk, cardamom powder to the cooked rice and dal and simmer till it all comes together for about 4-5 minutes
  6. In another small kadhai or pan, heat ghee and roast the dry fruits and coconut till fragrant and brown. Add to the simmering pongal.
  7. Serve warm after ven pongal, vadai and chutney for a happy festive breakfast.

Also make this easy but yummy til gajak for sakranti

Or this poran poli two ways

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