Sakkarai Pongal recipe
Rice - 1 cup
moongdal - 1 cup
gram dal - 1/4 cup. Jaggery - 11/2 cup
Cashew nuts - 15
Raisins - 10
Grated coconut - 4tsp
Ghee - 3/4 cup
cardomom powder - 1/2 tsp
Mix the above and dry roast lightly.
Add 6 cups water
and steam in pressure cooker.
Take jaggery (amount should be 2/3 of cooked mixture)
and dissolve in little water so that it just completely dissolves and
heat it separately.
Add the liquid part of this juice (which will be at the top)
to cooked mixture.
Roast cashewnuts, raisins, grated coconut, in little ghee and
add this to the mixture and stir well.
Add cardomom powder for flavor and even a pinch
of nutmeg powder.
Add 1/2 cup ghee after removing from stove.
Add some
extra ghee while serving |
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