Sakkara pongal
recipe Image
 
Sakkara Pongal can be served as a breakfast/yummy dessert.
Preparation Time : 10 mins

Cooking Time : 15-20 mins

Serves : 4-5
Ingredients:
  • Pudding Rice - 250g
  • Mung dal - 125g
  • Ghee/Butter - 100g
  • Jaggery - 350-400g
  • Water - as required
  • Cashewnuts - 8-10
  • Cardamom - 2-3
Method:


  1. Wash the jaggery to get rid of the soil/stones and boil it in a pan with the required amount of water, filter it and keep it aside.

  2. Heat a pan and fry the dal for about 5-6 minutes.

  3. ** Cook Rice and dal with only 75g of ghee/butter and about 600ml of water in a presssure cooker. Open the lid when the pressure is gone.

  4. Once the rice and dal are cooked, add jaggery, stir and let it cook for few minutes.

  5. Heat a frying pan.

  6. Add the remaining Ghee/Butter.

  7. Fry cashewnuts and cardamom.

  8. Garnish the sweet rice with fried nuts.

** - If the pressure cooker is not available, replace the step 3 starting with the symbol ** with the following steps and continue to step 4 above.

  1. Add rice, dal and 1 litre of water to a 2 litre pan.

  2. Cover and cook for about about 20 minutes.

  3. Open the lid and stir in the middle and check whether there is enough water left for the rice and dal to be cooked. If there is not enough water left, add more.

  4. Switch off the pan after checking whether the dal and rice are cooked.


Notes:
If pudding rice is not available, use broken basmati or seeraka samba rice.