Sakkarai Pongal Recipe

step 1

• STEP 1.In a cooker add ½ cup sona masoori rice, 1 cup split yellow moong dal, salt to taste and 4 cups of water. Pressure cook for 3 whistles and the turn heat to low and simmer for another 3 to 4 minutes. Turn off the heat and allow pressure to release naturally.

step 2

• STEP 1.Open the cooker and lightly mash the rice and dal mixture, to make it a little mushy but still having a little grainy texture. Do not mash it to a complete pulp. Keep aside.

step 3

• STEP 1.In a preheated pan add 2 tbsp ghee and allow to melt. Then add 2 tbsp halved cashew nuts (optional). Roast on low to medium heat for 1 to 2 minutes till light brown and crispy.

step 4

• STEP 1.Then add desired quantity of mashed rice dal mixture into the pan with the roasted cashew nuts and mix. Add 1 cup grated jaggery and 1 tsp cardamom powder. Cook till the jaggery melts and mix well to combine all the ingredients to get a homogeneous mixture. Turn off the heat, sakkari pongal is ready