So yesterday was Sankranthi and my Facebook wall was full of posts of people wishing each other and more importantly of pictures and words describing the yummy delicacies prepared during this festival. This is a harvest festival and although no one I know is a farmer, it is celebrated with gusto by techies, doctors, marketing professionals and even teachers and lawyers :) That is a glimpse of India and it's ancient rituals for you!
Anyway, festivals and celebrations always mean only one thing for me, food! So with all these pictures and posts, I couldn't stop thinking about the sakkare pongal sweet and drooling about it. I decided I am going to make it and eat it NOW!
For this you will need
3 tbspns - Moong Dal (Split and unskinned green gram)
1/2 cup - Rice
3 1/2 cups - Water
1/2 cup - Whole Milk
3/4 cup - Jaggery
3-4 tbspns - Ghee
Cashew Nuts
Raisins
A pinch of nutmeg powder
A pinch of cardamom powder
A pinch of salt
Method -
Soak the dal for 15 minutes and drain all the water. Put a spoon of ghee in the pressure cooker and sauté the dal for about 2-3 minutes. Now, add the rice, salt and the water. Close the lid and give 4 whistles.
In the meantime, melt the jaggery with a tablespoon of water, nutmeg powder, cardamom powder and keep aside.
Once the pressure is off from the cooker, remove the lid and mash the rice dal mixture with the milk. It should be watery as the milk will get absorbed. To this add the flavorful jaggery water and stir on low flame. Add the ghee little by little till you get a porridge like consistency. If required, you can add a bit more of milk and grated jaggery to adjust the consistency and sweetness. Switch off the flame when it is still porridge-y!
Sauté the nuts and raisins in ghee and add to the pongal. Serve hot.
Once it cools, it will harden, so reheat in microwave with a spoon of milk before serving.
Anyway, festivals and celebrations always mean only one thing for me, food! So with all these pictures and posts, I couldn't stop thinking about the sakkare pongal sweet and drooling about it. I decided I am going to make it and eat it NOW!
For this you will need
3 tbspns - Moong Dal (Split and unskinned green gram)
1/2 cup - Rice
3 1/2 cups - Water
1/2 cup - Whole Milk
3/4 cup - Jaggery
3-4 tbspns - Ghee
Cashew Nuts
Raisins
A pinch of nutmeg powder
A pinch of cardamom powder
A pinch of salt
Method -
Soak the dal for 15 minutes and drain all the water. Put a spoon of ghee in the pressure cooker and sauté the dal for about 2-3 minutes. Now, add the rice, salt and the water. Close the lid and give 4 whistles.
In the meantime, melt the jaggery with a tablespoon of water, nutmeg powder, cardamom powder and keep aside.
Once the pressure is off from the cooker, remove the lid and mash the rice dal mixture with the milk. It should be watery as the milk will get absorbed. To this add the flavorful jaggery water and stir on low flame. Add the ghee little by little till you get a porridge like consistency. If required, you can add a bit more of milk and grated jaggery to adjust the consistency and sweetness. Switch off the flame when it is still porridge-y!
Sauté the nuts and raisins in ghee and add to the pongal. Serve hot.
Once it cools, it will harden, so reheat in microwave with a spoon of milk before serving.
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