Sakkara I Pongal

 Sakkarai Pongal 

Even though the name suggests sakkarai meaning sugar this dish is prepared using jaggery. 

This dish is a must for the festival Shankranthi which is known as Pongal in Tamil Nadu 

Ingredients:

1. Raw Rice : 1 cup 

2. Moong Dal : 1/8th. Cup (half of 1/4th cup) additionally 1 table spoon of Channa dal can be added. This  is optional 

3. Jaggery : 1and 1/2 cup 

4. Ghee :  4 to 6 table spoons 

5. Milk  : 1 cup 

6. Cardamom  6 to 8

7. Nutmeg : little

8. Cashews: 10 to 15

9 . Dried grapes (kismis) :  about 20. 

Method:

Roast Moong dal ( with little ghee) in a kadai ( add the channa dal if using)  

Once it turns light golden switch off stove add the rice and turn it well 

Clean the rice and dal and pressure cook it with 1 cup of milk and 2 and 1/2 cup water ( total 1: 3and 1/2)

Once cool remove from pressure cooker add little ghee and with a thick spoon make the cooked rice mushy.

Take a hard bottomed vessel add the jaggery (powder it and add) and a little water.  Once it starts boiling filter it for any impurities . Keep the filtered liquid jaggery on stove and add the mushy rice and add the remaining ghee. Do this in a low flame and let the jaggery and rice mix well. Keep mixing it with spoon

In a separate kadai roast the cashews in ghee till light golden color.  Switch off stove and add the dried grapes. Mix it well and keep it separate.

In the same kadai roast the nutmeg ( very small quantity) in ghee and powder it and keep it separate.

Powder the cardamom after removing skin.

Once the mixture of cooked rice and jaggery starts boiling ( slow fire) and is in a homogeneous Pongal consistency , add the cashew and dried grapes and also the nutmeg powder and  cardamom powder.

Sakkarai Pongal is ready 

Serve it hot.