- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Sakkarai Pongal
- 1/2 cup Rettai Kili Sona Masoori Rice
- 3 tablespoon dhuli moong dal
- 3/4 cup jaggery crushed
- 4 cups water
- 3 tablespoon ghee
- 12–15 raisins
- 8–10 cashew nuts
- 2 cardamom crushed
- 2 cloves crushed
- 1 pinch edible camphor optional.
Step 1. Wash the rice and keep aside.
Step 2. Add 1 tbsp ghee in a pressure pan.
Step 3. Add the moong dal and fry till slightly browned.
Step 4. Now add 3 cups of water and washed rice.
Step 5. Cook till the rice and dal is done. ( I cooked for 1 whistle on heat heat and then reduced the heat on low and cooked for 2 more whistles ).
Step 6. Meanwhile, add jaggery and 1 cup water in a pan.
Step 7. Cook till jaggery is dissolved and the mixture comes to a rolling boil.
Step 8. Strain the mixture.
Step 9. When the dal and rice is done, open the pressure pan.
Step 10. Add the jaggery mixture, cardamom, cloves and camphor.
Step 11. Mix well and cook for 3-4 minutes.
Step 12. Add the remaining ghee in a pan and heat.
Step 13. Fry the cashew nuts till they are browned.
Step 14. Add them in the pongal.
Step 15. Fry the raisins till they swell up.
Step 16. Add the raisins and the ghee in the pongal.
Step 17. Mix well.
Step 18. Serve hot.