Sarkkarai(jaggery) pongal or sweet pongal is a dessert we make during auspicious festival days. Like Pongal, Navaratri and other happy occasions at home. I make it with basmathi rice and moong dal. First I cook rice and moong dal by adding almost 3 times water. Then slowly boil jaggery in water, sieve it for impurities and blend with cooked rice.
Ingredients
Basmathi rice 1 cup
Moong dal 1/4 cup
Elachi a few crushed
Cashew nuts broken into pieces a few
Jaggery 1 large cube(300 grams)
Ghee or clarified butter 100 grams
Tips
Use old basmathi rice.
Dry roast moong dal.
Roast cashew nuts in ghee till golden brown
Crush cardamon or elachi and remove the outer skin.
Method
Wash and cook basmathi rice and moong dal by adding 5 to 6 cups of water for 2 whistles in pressure cooker. Keep aside.
In a pan add crushed jaggery (gud) add a cup of water, let it boil in slow flame. Once jaggery completely melts sieve it for any impurities. Add jaggery juice in cooked rice. Mix well. Add crushed cardamom, you can add more hot water if the consistency is too thick. Blend it well by using a ladle. I used hand blender for making it soft.
In another small pan pour ghee add cashews. Let it turn into golden brown. Pour it on top of prepared sweet pongal. Mix well. Offer to Godess Durga. Serve as Navaratri prasadam for your guests. Its yummilicious!
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