Sakkarai Pongal
Indian famous sweet made with Rice and Sugar mostly available i Pongal  Festival.
Serves…Â 6-8 ppl
Serve option…Â HotÂ
Serve option…Â HotÂ
This is what u’ll need….
Rice – 1 cup
Milk  – 1 cup(optional)
Water – 3 cups
Jaggery – 1.5 cup
Cardamom – 3 pods
Cashews for garnish
Raisins for garnish
Ghee – 5 tbspns
Milk  – 1 cup(optional)
Water – 3 cups
Jaggery – 1.5 cup
Cardamom – 3 pods
Cashews for garnish
Raisins for garnish
Ghee – 5 tbspns
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Here is the stir….
- Wash rice with a couple of rinses until it runs clear and set it aside
- Pour milk in cooker and bring it to a boil. I had boiled milk so added it at the end just before pressure cooking. You can omit milk if you want(in case not making it on festival day)
- Add rice and pressure cook for 4-5 whistles till it becomes very soft making it easier to mash it up. If not adding milk, add 4 cups of water instead of 3 cups
- Meanwhile cut jaggery into small pieces and toss it into a pan with little water. Wait till all the jaggery dissolves and the mixture is smooth
- Check the rice. After the pressure gets released, use a laddle to mash the rice a little
- Using a strainer pour the jaggery mixture into the rice pan and cook the mixure for a few mins till everything blends together. This should not take more than 5-6 mins
- Fry cashews and raisins in ghee till they turn till cashews turn slightly golden. Use a mortar and pestle to crush the cardamom pods. Toss these in for the final touch
- Transfer it to a serving bowl and enjoy it to your hearts content
Note:
- Pressure cook rice a little more than you would usually do for everyday cooking. If not, pongal will taste a little dry
- When adding jaggery make sure you strain it through a small-mesh strainer to avoid any impurities that usually cling on to jaggery
- Some prefer adding cardamom at the end, some add when adding jaggery, depends how you want it
- Adjust jaggery to suit your taste, we prefer it less sweeter
