Sakkara Pongal

If you are from South Indian family, you would have definitely find this recipe in all festival seasons and sometimes in fridays. Yes its divine flavourful Sakkara Pongal. I usually start my friday with any sweet. For this friday I tried this recipe and offer it to God. Traditionally this recipe has to be cooked in "vengala pot " (Bronze). The combination of lentils and rice cooked in Ghee & Jaggery taste heavenly. Be generous in adding Ghee in this dish as it will add wonders to the taste. Lets go for the recipe. 

Ingredients :

Rice - 1 cup
Moong dhal /Paasi payiru - 1/4 cup
Milk - 1/4 cup
Ghee - 3-4 tbsp
Paaghu vellam (Jaggery) - 3/4 cup
Cashews - 5 to 7
Raisin - 2 tbsp
Crushed cardamom - 1 tbsp
Edible camphor - 1 pinch

Method :

In a pressure cooker, add 1 tsp of Ghee. Roast moong dhal till it become slightly hot. You no need to fry till it changes colour. Soak the rice and wash it for 3 times. Add the washed rice to the pressure cooker containing moong dhal. Pressure cook it for 5 whistles.  (Always cook it in low medium flame, as it might form charred layer of rice at the bottom). Once its done, mash it with laddle head.

In another pan, add 1 tbsp of Ghee,roast raisins and cashews. Keep it aside.

Meanwhile dissolve Jaggery in water and bring it to boil. Once it completely dissolves, filter it, add crushed cardamom and pinch of Edible camphor. Now add the filtered Jaggery to cooked rice-dhal. Mix it completely and cook it in low medium flame for 5 mins. Add 1/4 cup of milk and ghee and mix it to enhance flavour. Keep stirring till you get the desired consistency. Finally add cashews and raisins. 

Yummy friday Neiveydham is ready.Serve Hot !!