Sweet ( Sakkarai) Pongal
  • Raw rice -3/4 cup
  • Moong dal-3 tablespoon
  • Milk-1/2 cup
  • Grated coconut-3 tablespoon (optional)
  • Jaggery syrup-3/4 to 1 cup (I used 350 gm jaggery)
  • Cashewnuts- 6 to8
  • Raisins- a few
  • Elachi powder-1/4 tsp
  • Ghee- 3 tablespoon
  1. Wash the rice and moong daal nicely
  2. Pressure cook them together with enough water for five to six whistles
  3. In the meantime take the jaggery blocks in a pan with little water (say 2-3 tbsp. of water) and put it on flame
  4. Allow the jaggery to melt completely, stirring in between
  5. Once it melts, filter it and keep aside
  6. In a kadai, add 1 tbsp. ghee and roast cashewnuts and raisins till golden brown. Keep it aside
  7. Once the rice: daal mixture is cooked, mash it nicely
  8. If wanted transfer the mashed rice: daal mixture to another vessel or you can just prepare the pongal in cooker itself
  9. Add milk to the mashed rice and allow it to boil
  10. Once it starts boils out, keep in low flame, add grated coconut and elachi powder. Mix it well
  11. Add jaggery syrup to it and allow it to cook for 5 to 10 minutes
  12. Mix nicely avoiding lumps to be formed
  13. Add ghee and switch off the flame
  14. Garnish with cashewnuts and raisins
Recipe by Bumps n Baby at https://bumpsnbaby.com/sweet-pongal-sakkarai-pongal/