Monday, January 18, 2010

Sakkarai Pongal

This was made on Pongal. I wanted to make Pongal, but not the authentic way, which is difficult if you dont know the correct measures. This recipe below suited fine and I tried it. The result was surprising, delicious Pongal, which all of us liked a lot.


Rice - 3 cups
Moong Dal - 1/2 cup
Brown Sugar - 3 cups
Ghee - 2 tbsp
Water - 9 cups
Cardamom Powder - 1/2 tsp
Cashews - 2 tbsp
Raisins - 1/2 cup

1. Wash and pressure cook the rice and dal.(9 cups water).
2. In a pan, add 1 -1/2  cups of water and brown sugar.
3. Keep stirring until you get one string consistency. To check this, take a drop of the syrup between your thumb and finger, press and release the fingers, you'll see a single string of the syrup. If you dont see any string, stir the syrup for some more time.
4. Once the single string consistency is achieved, add the cooked rice and dal in this syrup and mix well.
5. Keep the flame low and mix well for 2-4 minutes.
6. Fry the raisins and cashews in the ghee and pour this on the pongal.
7. Add more ghee if required and remove from heat.
Serve hot.

You can use jaggery instead of brown sugar.Make sure to strain the syrup before mixing the rice and dal.
Fry the raisins and cashews separately.

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