{By: Deepak Bisht, Executive Chef, Radisson Hotel, Sonha Road, Gurugram}
Sakkarai Pongal is a traditional South Indian sweet dish, usually made during the harvest season of Pongal. This aromatic dessert is made by combining rice and moong dal, sweetened with jaggery and infused with ghee, cashew nuts, raisins, cardamom, and clove. This dish symbolises prosperity, happiness, and the harvest season. It’s a staple dish for many families during the festive season. With its warm, comforting textures, Sakkarai Pongal is not only a treat, but also a part of the joyful celebrations that mark the beginning of the new season.
Ingredients
- 1 Cup Raw Rice
- 1 Cup Jaggery (grated)
- 3 Cup Water
- 0.5 Cup Milk
- 2 Tablespoon Ghee
- 10 Piece Cashew Nuts
- 10 Piece Raisins
- 0.5 Tablespoon Cardamom Powder
- 1 Piece Clove
- 1 Pinch Nutmeg
- 1 Pinch Salt
Cooking Instructions
Wash the raw rice and moong dal together and pressure cook with 3 cups of water for 3-4 whistles.
In a separate pan, dissolve grated jaggery in a little water and bring it to a boil. Strain to remove impurities
Add the jaggery syrup to the cooked rice and dal mixture. Mix well.
Add milk and cook on low heat until it thickens to a creamy consistency
In a small pan, heat ghee and fry cashew nuts, raisins, clove, and nutmeg
Add the fried ingredients to the Pongal along with cardamom powder and a pinch of salt.
Mix everything well and cook for a few more minutes
Serve hot and enjoy.
Summary
Know How To Make Sakkarai Pongal: A Traditional South Indian Delight
Sakkarai Pongal is a sweet South Indian dish that’s made with rice, moong dal, jaggery, ghee, and cashews. It’s a popular treat for festivals like Pongal, offering a rich, comforting flavour.
Source : Canva
Ingredients
- 1 Cup Raw Rice
- 1 Cup Jaggery (grated)
- 3 Cup Water
- 0.5 Cup Milk
- 2 Tablespoon Ghee
- 10 Piece Cashew Nuts
- 10 Piece Raisins
- 0.5 Tablespoon Cardamom Powder
- 1 Piece Clove
- 1 Pinch Nutmeg
- 1 Pinch Salt
Main Procedure
Wash the raw rice and moong dal together and pressure cook with 3 cups of water for 3-4 whistles.
In a separate pan, dissolve grated jaggery in a little water and bring it to a boil. Strain to remove impurities
Add the jaggery syrup to the cooked rice and dal mixture. Mix well.
Add milk and cook on low heat until it thickens to a creamy consistency
In a small pan, heat ghee and fry cashew nuts, raisins, clove, and nutmeg
Add the fried ingredients to the Pongal along with cardamom powder and a pinch of salt.
Mix everything well and cook for a few more minutes
Serve hot and enjoy.
