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Sunday, 20 December 2015

Sakkarai Pongal

Sakkarai pongal is simple and easy indian / brahmin cooking recipe at home and best recipe for beginners.  traditional Kovil sakkarai pongal will not have milk in it.  But in house we shall try adding milk instead of water while cooking rice.... 

Sakkarai Poingal
Posted by Swaminatha Sharma on 20/12/2015

Ingredients  :
Raw Rice - 1/2 cup
Pasi paruppu - 1/4 cup
Vellam (Jaggery) - 1 cup grated
Cashew nuts -10 to 15 nos
Raisins -10 to 15 nos
Cardamom - 1/4 tsp powder 
Ghee - 1/4 cup
Ghee -1/2 tsp (for jaggery syrup)

Method :  Dry roast rice and dal separately until it is hot to touch. It is not necessary to fry until it changes color.  Pressure cook rice and dal together with 2 1/2 cups of water. Mash it well and keep it aside. Heat 1/4 cup of water in a pan and add jaggery to it. When it dissolves, filter it to remove impurities. Boil jaggery water with a tsp of ghee on medium heat. Take a cup of water, add a tsp of jaggery syrup to it, if it does not dissolve, then it is the right stage to add mashed rice and dal.  Add mashed rice, dal mixture and cook for a few minutes until everything gets blended well as in the picture below. Add cardamom powder at this stage.  Fry cashew nuts in a tsp of ghee. Remove from pan and add to the rice dal mixture.  Add the rest of the ghee and fry raisins until they puff up and add it to the rice dal mixture along with ghee.  Enjoy delicious Sakkarai pongal.