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Revisiting our first ever recipe today, the crowd favoruite #Sakkarai Pongal is creamy, delicious and divine! This #ChakkaraPongal is made during Pongal and Makar Sankranti and is a festival special. It is made using using, raw rice, moong dal, and jaggery. Make this #SweetPongal with Cookd’s simple recipe and don’t forget to share your feedback with us!

Sakkarai Pongal Recipe

Rice & Dal Mixture:
Raw Rice - ½ Cup
Moong Dal - ¼ Cup
Milk - ¼ Cup
Water - 2 Cups

Jaggery Syrup:
Jaggery - ¾ Cup
Water - ½ Cup

Tempering:
Ghee - ⅓ Cup
Cashew -15 nos
Raisins - 20 nos

Other Ingredients:
Cardamom Powder - ½ Tsp
Edible Camphor - 1 pinch
Salt - 1 pinch

Cooking Instructions

Dry roast Raw rice and Moong dal in a pan
Wash the roasted Dal and Rice in Water.
Heat and melt Jaggery with ½ Cup of water in a pan and filter to remove impurities. Keep the Jaggery syrup aside.
In a pan heat ghee, add cashews, raisins and roast them till cashews turn golden brown and raisins puff up. Keep aside.
Cook the Dal and rice in a pressure cooker with 2 cups of water and ¼ cup of milk for 10 minutes.
Mix Jaggery syrup with the Rice and Dal mixture and simmer for 2-3 minutes on low flame.
Add cardamom powder, a pinch of edible camphor and a pinch of salt to the pan and keep stirring continuously.
Add ghee, tempering mixture and continue stirring until ghee is absorbed into the pongal.

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