Sweet pongal Tamilnadu recipe/Sakkarai pongal
Ingredients
- Raw rice - 1 cup
- Moong dhal - 1/3 cup pasiparuppu
- jaggery - 11/2 increase or decrease according to the type of jaggery
- Cardamom powder - 1tsp
- Cashews and Raisins as needed
- ghee - 1/3 cup
- Water and milk ratio 3:1 or2:2
- I have done this method as 3:1 ratio
Instructions
- Keep the vessel on the stove add water and let it boil.
- Then add washed and soaked dhal and rice to boiling water.
- When it has almost absorbed all the water add milk and cook till as shown
- when rice is cooked add jaggery syrup and mix well otherwise it will stick to the bottom.
- Then add fried cashew,raisins along with ghee.
- Add cardamon powder mix and switch off the stove.
Notes
Switch off the stove when it is in liquid state so that it will come to correct consistency.
The sharpness of the sweet depends on the type of jaggery.
We can increase the amount of milk in place of water for extra richness.
Ghee is added at last because if we add it before it absorbs more ghee.
Cardamon powder is added at last to bring out the maximum flavor.
The sharpness of the sweet depends on the type of jaggery.
We can increase the amount of milk in place of water for extra richness.
Ghee is added at last because if we add it before it absorbs more ghee.
Cardamon powder is added at last to bring out the maximum flavor.