Sakkarai Pongal

 

Sakkarai Pongal is a traditional sweet/dessert made with rice and dal, similar to it's savory counterpart Ven Pongal, except that this sweet version is made using jaggery. Both Ven Pongal and Sakkarai Pongal are symbolic of the celebration of the Pongal festival, which is the harvest festival in Tamil Nadu that is celebrated in January.

Ingredients:

1 cup rice
I/2 cup yellow channa dal
4 cups water
1 cup jaggery (sakkarai)
1/4 cup water
3 tbsp ghee
1/8 cup cashews, split into halves
1/8 cup raisins
1/4 tsp cardamom powder
1/2 tsp salt

Method:

Roast the channa dal.

Take the rice and dal in a pressure cooker and sauté it in about 1 tablespoon of ghee.

Add about 4 cups of water and salt, and pressure cook till the rice and dal are cooked, for about 4-5 whistles.

Take the jaggery and 1/4 cup water in another saucepan and bring to a boil. Allow it to simmer while the jaggery completely dissolves in the water. 

Once all the jaggery is dissolved, sieve it to remove any impurities.

Add the jaggery liquid and cardamom powder to the cooked rice and dal, and mix well.

In a separate pan, add about 2 tbsp ghee and fry the raisins till they become puffy. 

Remove the raisins and fry the cashews till they turn golden brown.

Add the raisins and the cashews, along with the ghee, to the rice-dal-jaggery mixture and mix well.

Serve warm.