Sakkarai Pongal (Sweet Pongal)

1 cup raw Rice washed and drained
1/2 cup Yellow Moong Dal
1 1/2 cup grated Jaggery
4 1/2 cups Water
1/2 tsp Cardamom Powder
2 tbsps Ghee
A few Cashewnuts and Raisins
Heat 1/2 tbsp of ghee in a pan and toast the
cashewnuts and raisins till golden brown. (You could also dry roast the cashews) Scoop out from pan and keep aside.
In the same pan, add the moong dal and roast it
till it changes color. Keep aside.
In a vessel, add the grated jaggery and let
it melt completely, over a slow flame. Keep stirring to avoid burning it. Strain the jaggery and cool.
In another vessel, bring water to a boil. Lower
heat, add the rice and moong dal to the water cook till the rice is soft and
the mixture turns thick.
Lower the flame, add the jaggery syrup to the
cooked rice and dal mixture and mix well. Add the cardamom powder and toasted
cashews and raisins.
Let it cook for 5-6 minutes before you turn
off the flame.
Serve hot, or at room temperature or
refrigerate until chilled. 
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