Sakkarai Pongal
- ½ cup rice
- 2-3 tablespoons Moong dal
- ½ cup jaggery
- 2 ½ cups water
- 3 tablespoons ghee
- Pinch of salt
- 5-6 cashews
- 1-2 tablespoons raisins
- 1 Elachi
- 1 Clove
- 1 pinch of nutmeg powder
- Add ¼ teaspoon ghee and the moong dal to a pressure cooker or pan
- Add water, rice and salt. Mash when a thick consistency
- Powder the jaggery and bring to the boil with water. Dissolve and filter before adding it to the mashed rice
- In a separate pan, add raisins to heated cashews and 1 teaspoon of ghee until fluffy and move to one side
- Add cloves and elachi to the same pan and switch off the stove. Stir in nutmeg and powder the elachi
- Add powdered elachi, cloves and nutmeg to the pongal
- Mix well and cook for 5 minutes on a medium heat. Finish by adding the fried cashews and raisins
Recipe by Tropicsgourmet at https://tropicsgourmet.com/6-indian-desserts-you-need-to-try-now/
3.4.3177