Sakar Pongal made out of kallu sakkare and jaggery. Iyengar's patent dish Pongal. This is made during the month of Dec-Jan also functions and other festives. My other Sakarpongal
recipe already posted that made out of jaggery completely.
Prep Time : 10 Mins
Cook Time : 20 Mins
Ingredients
- Rice/Akki/Arashi - 1 cup (sonamasoori)
- Moong dal/Hesarubele/Paithparppu - 2 tbsp
- Jaggery/Bella/Vellu – 3/4 th cup (adjust as per taste)
- Kallu Sakkare (Rock Sugar) - 1/2 cup crushed (adjust as per taste)
- Freshcoconut/Thenginturi/Thenga – 1 tbsp
- Drycoconut / vankobri thuri / Kobri – 2-1/2 tbsp
- Ghee – 200 grms
- Cardamom powder - 1/4tsp
- Cashews – 2 tbsp pieces
- Raisins – 2 tspn
- Wash rice and Moong dal and mix them
- Add 3 cups or more (if required)of water& Set the pressure cooker , cook until 4 whistle. Switch off and wait for pressure off
- Take a heavy bottom pan and set it on low flame on the stove
- Add jaggery, kallu sakkare and little bit water (1 tbsp) to the pan and let it boil & melt and become bubbles/froth
- Add coconut and drycoconut to the pan and let it boil for 10 mins on low flame
- Add Ghee to the pan, stir constantly
- Add the cooked rice and moong dal to the pan stir well
- Keep stirring on low flame for 10 – 15 mins then add cardamom powder
- In a small pan add a 1 tsp of ghee fry cashews and raisings keep aside
- Add them into pongal stir. Close the lid the for few mins on a low flame. After few mins stir well
- Serve hot with ghee.
