Skip to main content

Sakkara Pongal/Sweet Pongal

                                                   Wish you all Happy Pongal

Hope everyone had a great and fun filled Pongal celebration.Usually for Pongal celebration we make both sakkara pongal and milk pongal along with pongal kottu.This year I made only sakkara pongal since I have severe sinus infection and cough,could't make rest of the dishes.There are lots of versions of sakkara pongal with different cooking methods such as open pot,pressure cooker method.Today I made it in pressure cooker which is very easy to make and now on to the recipe....

Ingredients

IngredientQuantity
Raw rice/Pacharisi3/4cup
Mong Dhal11/2 tbs
Jaggery(paghu vellam)11/4cup
Sugar2tbs
Ghee1/2cup
Cardamom powder1/2tsp
Cashews(broken)2tbs
Raisins(optional)1tbs

Method

                             Wash the rice for 2-3 times and soak it for 10 minutes and drained.
Heat the pressure pan and dry roast the moong dhal to a golden color or till nice aroma comes out.Now add the rice,fry it for a minute and cook it with 23/4 cups of water for 3 whistles in a medium flame.
Meanwhile melt the jaggery with 3/4 cup water and strain it with a strainer to remove the scum particles.Fry the cashews in a tsp of ghee to a golden color.Once the rice and dhal is ready,mash it with a ladle slightly, add the jaggery syrup to it and turn on the stove.
Mix it well,now add the sugar and let it cook in a medium flame for 2 minutes.Add half of the ghee and bring it to a boil and stir in to prevent burning.
Finally add the fried cashews,cardamom powder and the remaining ghee,mix it well.Cook it for a minute then turn off the stove.
Delicious Sakkara pongal is ready.

Enjoy........................


  • Milk(1/2 cup) can also be added along with water(reduce the amount of water accordingly).
  • Pongal becomes thick upon cooling,turn off the stove when it is in a slightly running consistency.
  • If the pongal becomes thick add 1/2 cup of hot milk with a tsp of sugar and mix it well.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more