It is one of the main recipe during pongal festival. During pongal it is made in vengala pannai. Turmeric plant is tied in both sides of the pan. Besides pongal festival it is made during some festival in our home like purattasi month , Navarathiri etc.
Servings 4-5
Ingredients
Raw rice 1 cup (1 cup – 200ml)
Passi paruppu 3tbsp
Jaggery 2 cup
Cardamon 2nos
Cashew few
Raisins few
Ghee 1/4 cup
Water 5 cups
Procedure
Take a pan add Jaggery and 1 cup of water
Crush the cardamom and add it to it
Let the Jaggery dissolve completely. Just boil it thats enough.
Take a pressure cooker dry roast the moong dhal till a nice aroma comes add rice to it.
Add 4 cups water .Let it boil for 2 minutes
Close the lid and whistle it for 5-6 whistles.
Once the pressure releases mash the mixture with the smasher.
When the Jaggery water cools down filter the impurities and keep it again in the stove to boil.
When it starts boiling add the smashed rice and dhal mixture.
Add ghee in this stage .
Let this mixture boil for 5 minutes in low flame
Meanwhile fry the cashews and raisins in ghee till it comes to light brown.
Add it to the sakkarai pongal.
Switch off the stove
Sakkarai pongal is ready to serve
