Sakkara Pongal Fully With Milk
Ingredients:
1. 1 cup Raw Rice
2. 3 tbsp Moong dal(pasi paruppu)
3. 4 ½ cup milk
4. 1 cup grated Jaggery
5. 10 -15 Cashew nuts
6. 15 Raisins
7. Cardamom powder ( pinch)
8. 4 tbsp Ghee
Preparing Jaggery syrup:
1. For every cup of rice, I will add the equal quantity of jaggery.
2. As I had taken 1 cup of rice I have used 1 cup of grated jaggery
3. In a kadai add 1 cup of grated jaggery and ½ cup of water and switch on the stove and stir till the jaggery dissolves completely in water.
4. There is no particular consistency for jaggery syrup
5. So, once thhe jaggery dissolves completely in water, filter the syrup in order to remove any dust. Keep it aside.
To Garnish:
1. Heat a pan and add 1 tbsp of ghee.
2. When the ghee is heating, add cashews & raisins and fry until it truns golden brown.
3. Remove it and keep it aside.
Making sakkarai pongal:
1. Heat a kadai and dry roast 1 cup raw rice & 3 tbsp moong dhal until it turns hot.
2. Then wash the rice and dhal and keep it aside.
3. In a pressure cooker add 4 ½ cups of milk and allow it to boil.
4. Once it starts boiling add rice and moong dal and pressure cook it for 5 whistles.
5. Once the pressure is released open the cooker
6. If the milk is fully absorbed by the rice, add another ¼ cup of milk and mash the rice using a potato masher or by any round ladle.
7. Switch on the stove again and add jaggery syrup to the mashed rice and mix it well.
8. Then allow it to cook for 3 to 5 minutes till the jaggery syrup & rice combines together
9. Switch off the stove and finally add
· Pinch of cardamom powder
· 3tbsp ghee
· And garnish with raisins & cashew nut.
10. Now yummy Sakkara Pongal is ready.
Note:
1. I generally don’t use water for Sakkara Pongal. I cook it fully with milk only.
2. It’s not required to use only raw rice to make sakara pongal. You can use any kind of rice.
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