- Roast the Moong dhal on medium flame. turn off the stove. Cook the dal and rice, separately in the pressure cooker in one cup milk and enough water to cook it well. Keep it aside. Heat the pan and add jaggery and 2 tablespoon water. Once the jaggery is dissolved turn off the stove. Filter it using a strainer and once again pour it in the same pan and heat it again. Bring it to a boil on a medium flame. Keep stirring till the jaggery mixture thickens and sticks to the finger when you touch it. At that time, add the cooked rice mixture and stir it. Keep stirring until the pongal gets thicker. Add 4 tablespoons of ghee in intervals. Finally add the cardamom powder and roasted cashews,walnuts. Turn off the flame and serve warm.
Sakkarai pongal
#myrecipe
By Chandana Guptha
Mar, 17th
526
Servings
4 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- Rice
- Moong dal
- Jaggery
- Milk
- Ghee
- Cashew
- Walnuts
- Cardamom powder
