Jaggery Pongal(Sakkarai Pongal )

What is festival without food, isn’t it? One of my favourite among them is Pongal or Makar Sankranti, which is celebrated in the month of January. 

Pongal Recipe is a traditional South Indian pudding made of rice sweetened with jaggery. It has a porridge-like consistency, mildly flavored with cardamom. Pongal is most often made along with Ven Pongal for the festival of Pongal, celebrated to mark the beginning of the harvest season in India. 

Pongal in Tamil means something that is “overflowing” and the festival is celebrated in honor of abundance and prosperity, over four days. The ritual of boiling over of milk in a clay pot is usually done to ensure prosperity for the family.

This Pongal made with rice, lentils and jaggery makes it a wholesome sweet to be served for a the festival or any time when you want to have an tasty yet healthy dessert.

Compared to other sweet recipes this is one of the easiest sweet you can make. This is very nutritious and its rich in iron also.

NGREDIENTS

FOR PRESSURE COOKING:

1/2 cup rice, soaked 15 minutes

1/4cup moong dal, soaked 15 minutes

2 1/4cup water

FOR JAGGERY WATER:

3/4 cup jaggery, or you can increase the jaggery quantity to 1 cup if you like more sweet.

1/4 cup water

FOR FRYING DRY FRUITS:

2 tsp ghee

10 whole cashew / kaju

2 tbsp raisins / kishmish

1 clove / lavang

OTHER INGREDIENTS:

1/4 cup water, to adjust consistency

2 tbsp ghee

1/4 tsp cardamom powder 

Method:

In a pressure cooker take rice and moong dal (both soaked for 15 minutes)add in water and pressure cook for whistles, make sure the dal and rice is cooked completely.

Take a pan put jaggery and water.keep stirring till the jaggery melts completely.

Now filter the jaggery water into cooked rice-dal mixture.

Add 1/4  cup water or more adjusting consistency as required simmer it for 2 minutes or till jaggery combines well with rice-dal mixture. Add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.

Now in a small pan heat 2 tsp ghee and fry whole cashew, raisins.

pour the fried cashews and kishmish into sweet pongal.aAso add ¼ tsp cardamom powder and mix well.

  

  

  Serve it immediately and enjoy!! 

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