Name: Sakkarai Pongal recipe by Meena Kumar at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: Rice -1/2 cup; Moong dal (split without skin) - 2 tbsp; Jaggery - 1/2 cup or more darkest variety; Cardamom powder- of 3 pods freshly powdered; Ghee - 2-3 tbsp; Milk full fat or heavy cream - 2 tbsp (Heavy cream adds extra taste); Cashew nut - 6-8 split; Almond- broken into pieces; Raisins -2 tbsp

Ingredients Serving: 5

Rice -1/2 cup
Moong dal (split without skin) - 2 tbsp
Jaggery - 1/2 cup or more darkest variety
Cardamom powder- of 3 pods freshly powdered
Ghee - 2-3 tbsp
Milk full fat or heavy cream - 2 tbsp (Heavy cream adds extra taste)
Cashew nut - 6-8 split
Almond- broken into pieces
Raisins -2 tbsp

Instructions

Soak rice for 20 minutes. Melt jaggery in a pan add adding 1/ cup water. Strain off all impurities. Keep aside.
Heat a heavy bottom pan and dry roast the moong dal till a nice nutty aroma comes then wash and soak along with rice.
Cook rice and dal adding enough water in a rice cooker or pressure cooker to get a soggy consistency. Once cooked mash rice and dal slightly adding milk or cream.
Bring the jaggery syrup to boil and slightly thicken it then add the mashed rice and cook on a slow flame for 5 minutes adding 1 tbsp ghee if the liquid dries quickly add little more milk. Remove from flame.
Heat rest of the ghee in a pan and fry the nuts till they turn light brown, then add raisins when they flare up, switch off flame and pour whole thing on to the sarkarai pongal and mix well.
After the pooja, pongal can be served warm as prasadam or cold winter days serve in ice cream cups with warm steel spoons. Your family will love it after dinner.

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