Sakkarai Pongal- The Quintessential Pongal Dish
Pongal is the most famous harvest festival in South India and is celebrated for a number of four days. There are different ways of celebrating the festival in each Southern State of India.
I made the sweet Pongal on the weekend and we all loved this sweet and flavorful dish after the meal as our dessert. Do you see the new props in my pictures?? Well, they are the new addition to my kitchen and are gifted by my younger brother. He got everyone gifts after getting his first salary as a Research engineer at Samsung in Bangalore.
When it comes to giving gifts to me, I keep giving the family and friends all the hints about what a food blogger would love to have in gifts. Thankfully he did listen to my hints over the phone and gave me these amazing props from Sanjeev Kapoor’s. There was a Sari too but I love the props more 🙂
Here are some more Pongal recipes from my space:
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A very delicious rich and creamy sweet Pongal in which rice and split moong dal are cooked to perfection.
- 1 cup rice
- 1/4 cup split yellow moong dal
- 2 tablespoon ghee
- 1/4 cup cashew nuts
- 1 cup jaggery, grated
- 5 cups water
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon cardamom powder
Heat a tablespoon of ghee in a pan and roast the cashew nuts until golden. Remove and set aside.
Dissolve the jaggery in 1 cup of warm water. Strain and set aside.
In a pressure cooker add 1 tablespoon ghee and split moong dal. Roast until the dal turns light golden in color.
Into the same cooker add rice and 4 cups of water. Pressure cook for about 3-4 whistles.
Let the pressure release by itself and once done open the cooker.
Add cardamom and nutmeg powder and jaggery water. Let it cook on slow until thick and creamy.
Add the cashews into the Pongal. Serve warm and enjoy.
You may add raisins, almonds and any other nuts of your choice.
Normally edible camphor is added to make it more flavorful.
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This is my post on the theme “Festival Recipes”. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84