Sakkarai Pongal

Name: Sakkarai Pongal
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup Rice; 2 tbsp Ghee; 10-15 Cashew nuts; 1 Cardamom; 1/2 cup Split Green Gram (Moong Dal); 1 cup Jaggery; 1 Small piece edible camphor

Nirmala Panda @cook_11897018

#goldenapron2

#Post_11
#TamilNadu_Festive_recipe

#goldenapron2

#Post_11
#TamilNadu_Festive_recipe

Nirmala Panda @cook_11897018

#goldenapron2

#Post_11
#TamilNadu_Festive_recipe

#goldenapron2

#Post_11
#TamilNadu_Festive_recipe

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Ingredients

8 servings

1 cupRice
2 tbspGhee
10-15Cashew nuts
1Cardamom
1/2 cupSplit Green Gram (Moong Dal)
1 cupJaggery
1Small piece edible camphor

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Steps

1

First, soak the rice for 10 minutes and keep it aside.
2

Meanwhile, Heat 1 tbsp Ghee in a heavy bottom vessel add cashewnuts, Almonds and cardamom and saute till the cashews turn golden. Then transfer it to a bowl and keep it aside. (Let the ghee remain in the Vessel)
3

Then in the same vessel add split green gram (moong dal) and saute it till the dal turns fragrant, then add 5 cups water (Use the same measuring cup that you used in measuring rice).
4

Then rinse and drain the water from the soaked rice and add the soaked rice into the vessel and boil and cook for 15 minutes till the rice becomes soft. (Make sure the rice and dal is cooked well).
5

Then add jaggery to the cooked rice and dal and mix till the jaggery melts and combines well with the Rice and dal mixture. Then add little warm water to adjust the consistency. Then add 1 Tbsp Ghee, fried cashew nuts and Almonds, crushed cardamom and a small piece of edible camphor and mix it well.
6

Pongal is ready to serve.