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Sakkarai Pongal Recipe
| Preparation Time | |
|---|---|
| Difficulty | Difficult |
| Occasion | Diwali , Pongal |
| Recipe Type | Sweets |
| Cuisine | South Indian |
Sakkarai Pongalrecipe. Rice and dal cooked with the ingredients like edible camphor,elachi, nutmeg and elachi make it smell and taste DIVINELY.
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Raw Rice |
1 cup | 684.5 | 0.93 | |
Moong Dal |
1 teaspoon | 23.69 | ||
Milk |
1 cup | 101.99 | 1.98 | 0.98 |
Jaggery |
2.5 cup | 625 | ||
Cashew Nut |
10 nos | 165.3 | 13.2 | |
Raisins |
10 cup | 4485 | ||
Ghee |
3 tablespoon | 744.3 | 80.64 | 20.97 |
Cardamom Powder |
1 teaspoon | 7.6 | 0.02 | |
| 6837.38 | 96.77 | 21.95 | ||
Preparation Method
- 1 Take Rice and Moong Dal in a pressure cooker.
- 2 Add Milk with 4 cups of Water in it. Cook it.
- 3 Now add 1/2 cup of Water to the Jaggery and heat it.
- 4 When the Jaggery melts completely in Water , remove from fire.
- 5 Filter it and add to the Cooked rice.
- 6 Stir for 3 mins so that the Rice and the Jaggery blend together.
- 7 Heat Ghee in a pan and add Cashew Nut and raisin to it.
- 8 Fry Till it becomes golden brown and add to the pongal.
- 9 Finally sprinkle Cardamom Powder all over and serve.
