What is Pongal without the Sakkara Pongal – rice and roasted moong dal which is sweetened with some jaggery! Make this Pongal special with this Sakkara Pongal!
This morning while I was cooking Sakkara Pongal, for the child who demanded we make it today, since we are traveling tomorrow, 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 the jaggery and cashews. Almond silvers are my own sweet addition to it, since I absolutely adore almonds.
Isn’t it amazing how the same harvest festival is celebrated in so many different ways across the country? Come January and there is Pongal in the south, Lohri in the north, Uttarayan in the west! Whether it is celebrating it by dancing to the dhols or flying kites, we sure have an awesome way to celebrate the harvest season! I love the concept of celebrating these festivals, because they give so much importance to the harvest! I remember celebrating Lohri with great gusto when I was a kid! Eating rewri and groundnuts, and of course the yummy til gajak, sarsoon ka saag and makki di roti! The dancing around the bonfire in the evenings! Oh, what fun 🙂 I am sure a lot of us have some amazing food memories associated with every festival when we were growing up!
May the festival of harvest bring along happiness, joy and success for everyone! Because festivals are the time to enjoy with friends and family 🙂
Sakkara Pongal : Sweetened Rice & Lentil Pudding
- 1 cup Sona masuri rice
- 1/2 cup Moong dal
- Milk 1/2 milk
- 2 tsps Ghee
- 1 cup Jaggery
- 1/4 cup Cashew nut
- 2 tbsps Almond Flakes
- 1/4 cup Raisins
- 1/2 tsp Cardamom powdered
- 2 tbsps Coconut Fresh sliced
- 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.
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