Sakkarai Pongal

Instructions

1. 1

   Prepare Rice and Dal

   • In a dry pan over medium-low heat, dry roast the moong dal for 2-3 minutes until it turns light golden and becomes aromatic. Do not let it brown.
   • Wash the roasted moong dal and raw rice together under running water 3-4 times until the water runs clear.
   • Drain the water completely.
2. 2

   Cook the Mixture

   • Add the washed rice and dal mixture to a pressure cooker along with 3 cups of water.
   • Pressure cook on medium heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
   • Once the pressure has settled, open the cooker. The mixture should be very soft. Mash it well with the back of a ladle until it is creamy and well-combined.
3. 3

   Prepare Jaggery Syrup

   • While the rice and dal are cooking, combine the powdered jaggery and 0.5 cup of water in a saucepan.
   • Heat on a low-medium flame, stirring continuously until the jaggery dissolves completely. There is no need to boil it or check for any string consistency.
   • Once dissolved, strain the syrup through a fine-mesh sieve to remove any impurities. Set aside.
4. 4

   Combine and Finish Pongal

   • Place the pot with the mashed rice-dal mixture back on the stove over low heat.
   • Pour the strained jaggery syrup into the mixture. Add a pinch of salt.
   • Stir continuously for 5-7 minutes. The mixture will first loosen and then thicken. Cook until it reaches a thick, porridge-like consistency.
   • Add 2 tablespoons of ghee and mix well until it is fully incorporated.
5. 5

   Temper and Garnish

   • In a small pan (tadka pan), heat the remaining 2 tablespoons of ghee over medium heat.
   • Add the halved cashew nuts and fry until they turn golden brown.
   • Add the raisins and fry for a few seconds until they plump up.
   • Immediately pour this tempering (ghee with nuts and raisins) over the prepared pongal.
   • Add the cardamom powder and a tiny pinch of edible camphor (if using).
   • Mix everything well. Serve the Sakkarai Pongal warm.