Sakkarai Pongal (Sweet Pongal)

Category:  Festive Recipes
Preparation Time: 10 mins  
Cooking Time: 30-45 mins
Servings: 3-4 Servings

Sakkarai Pongal

  Ingredients:

• Raw Rice - 3/4 cup
• Moong Dhal - 3 tbsp
• Jaggery - 3/4 - 1 cup (adjust as per sweetness) (I have used the light coloured jaggery so the pongal looks little pale)
• Milk - 1 cup
• Water - Around 5 cups
• Cashews - 2-3 tbsp  (adjust as per liking)
• Raisins - 2-3 tbsp (adjust as per liking)
• Ghee -  Around 2-4 tbsp (as required)
• Cardamon powder - 1/4 - 1/2 tsp

Method:

1. Dry roast Moong dhal for few mins until its hot to touch and started to become golden brown. Then add the dhal to the soaking rice
   
2. Wash and soak rice along with roasted moong dhal for atleast 30 mins; drain them and keep it ready
   
3. Break the cashews into pieces and keep them ready along with raisins and jaggery
   
4. In a vessel add the jaggery and little water and heat it up to dissolve the jaggery
   
5. Once it gets dissolved switch off and strain it if it had any impurities
6. In a pot / pan add 5 cups of water along with 1 cup of milk and heat it up
   
7. Once it starts to boil, add the soaked & drained rice and dhal
   
8. Mix well and allow to cook till it becomes soft. Stir frequently to avoid charring and reduce the flame towards the end of the cooking
   
9. Once it gets cooked, mash it well using ladle / masher 
   
10. Add the jaggery water and mix well, cook in low flame for 5-6 mins
11. Meanwhile in another pan, add 1-2 tbsp of ghee and heat it up
    
12. To this add the cashew pieces and roast till it turns golden brown
    
13. Once it turns golden brown, add the raisins and fry for a min in low flame till it gets puffed up
    
14. Add the cardamon powder to the pongal and mix well
    
15. Add another 2-3 tbsp of ghee to the pongal, mix it up
    
16. Now add the roasted cashews and raisins to the pongal and give a mix; switch it off
    
17. Serve hot!!