Sakkarai Pongal

Sakkarai pongal is such a famous dish that needs no introduction. Traditionally for festivals, it is prepared with moongs dal and rice. However, my mother used to prepare it with rice and just a tablespoon of moong dal.

Preparation Time : 15 minutes

Cooking Time : 25 minutes

Serving : 2

Ingredients

Rice - 1 cup

Powdered Jaggery - 1 cup

Milk - 1/4 cup

For seasoning

Cardamom - a pinch

A little saffron dissolved in warm milk

A little pachai kalpooram

Kesari colour – one pinch

Cashews and Raisins  - 3 tbsp

Procedure

1. Cook the rice in a pressure cooker for three to four whistles.

2. Add  1-2 tablespoons of water to the jaggery and let it melt and boil.

3. The consistency of the jaggery should be such that when a drop of the jaggery is poured into a cup of water , it should sink to the bottom and you should be able to make it into a ball with your thumb and index finger.

4. When such a consistency is reached, mix the cooked rice with the jaggery and ensure that it is loose in consistency, else it will become a huge lump on cooling. 
5. Add the seasonings, cashew and raisins roasted in ghee and mix well.

6. Perform neivedyam and enjoy your preparation.