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![Sakkarai Pongal Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9WiQ1d8QDAsvZZKEQl1NIUHfcMtqdzg4C1628B5aYpH7edvN6iNbgSksxJhEL-LddvbJ6twnagbMWTczdXd2ldZMNVQLiZOIfzAnlIo6XYomelK157TqMBGLrY7gQzj5Kz525E_ZbXyDB9-VhYgrRwhysIaVBoZAUqxjaLzQ0aFY6Yn4C_ZdY5UC/s1600/SakkaraiPongal.png)
Sakkarai Pongal -- A sweet rice porridge recipe offered to the deity in most of South Indian temples.
Ingredients:
Procedure:
- Chop coconut. Heat ghee in a thick bottomed kadai, fry coconut pieces until they become translucent.
- Add cashew nuts and fry them till they turn little brown.
- Lastly add raisins and fry them they become fluffy. Keep them aside.
- In the process do not burn cashews and coconut.
- Again heat ghee in the same kadai, fry moong dal/split yellow green gram till changes its colour to light brown.
- Add the above fried moong dal to the pressure cooker, add washed rice also to it.
- Add water and pressure cook for 3 to 5 whistles.
- Once the pressure goes off, Mash it well when it is still hot enough to handle and add half portion of ghee.
- Heat a kadai, add jaggery and 1/4 cup of water.
- Let it cook well till the jaggery melts completely.
- Now strain it to remove any dust in it.
- Again pour it into the kadai.
- Add the cooked rice and moong dal mixture to the above jaggery syrup.
- Let it cook completely in the jaggery syrup.
- Lastly add the above fried cashews, raisins and coconut pieces.
- Mix it well and allow this cook for 5 minutes, stirring ocassionally.
- Serve hot sakkarai pongal recipe at any time during the day.
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