Thursday, January 14, 2010

Sakkarai Pongal


1 cup Raw rice(jeera or basmathi rice)
½ cup Mung Dal
3 cups of water
1 cup Milk
1 cup Jaggery
4 tbsp Ghee
1 tbsp Raisins
10 Cashew nuts
1 tsp Cardamom powder
Pinch of salt

Shred the Jaggery
Mix  the shredded Jaggery with ½ cup of water.
Cook this in low flame until the Jaggery dissolves completely, strain the liquid and keep it aside.
In a small pan heat 1 tbsp of ghee and fry the raisins and cashew nut.

Heat pan to fry Rice and Dal separately ( fry dal until it turns light red in color).
Wash Rice and Dal together and cook with 2 ½ cups of water.
Once cooked remove the lid add ½ cup of milk and cook the rice for further 5 minutes.
If you feel the Rice is dry add some more milk and cook the rice.
Now add the liquid Jaggery , pinch of salt and cook for further 5 minutes.
Once the Pongal comes together add the remaining 3 tbsp of ghee.
Now mix in the Raisin, Cashwenut and Cardamon Powder.


kanthi said...

wow very delicious dish, tempting to taste it.

About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

Receive my Recipes through mail


Pageviews past week

Popular Posts