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.
- 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.
- Wash and soak the rice for 30 minutes
- 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.
- 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.
- 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
- In another small kadhai or pan, heat ghee and roast the dry fruits and coconut till fragrant and brown. Add to the simmering pongal.
- 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