Sakkarai Pongal

Sakkarai Pongal

Sakkarai Pongal




100g raw rice

50g green gram

125g jaggery

30ml ghee

5g raisins

5g cashew nuts

2g edible camphor

3g green cardamoms
1. Dry roast the green gram in a thick bottom pan and add it to the raw rice.

2. Wash the rice and green gram mixture at least twice.

3. Add water to the rice and green gram mixture and bring it to boil.

4. Grate the jaggery and take it in a separate pan, add water to it and heat it till the jaggery melts to form a syrup.

5. When the rice and dal mixture is completely cooked, simmer it and add the jaggery syrup to it.

6. Mix all the ingredients well and mash it with a ladle.

7. Heat ghee in a pan and add the cashew nut and raisins to it. When they begin to turn brown, add it to the kedgeree.

8. Combine the edible camphor to the above mixture. Slightly pound the green cardamom and add it to the sweet Pongal. Cook it for a short while over a low flame. Serve hot.

Cook Time

  30 minutes