Sakkarai pongal is a rice dal dessert that is flavoured with ghee. It is a very famous prasadam offering in many temples across South India. This used jaggery which is rich in iron. Families get together and make this dish on the day of Thai Thirunal Pongal to celebrate the Harvest festival of South India.
This is a recipe that has been passed down for generations in my family from my great grandfather to my grandfather to my dad and now to me.
1. In a pressure cooker, dry roast rice and moong dal together just until there is aroma coming form the moong dal
2. Wash the rice and dal mixture a few times until the water comes out clear
3. Pressure cook the rice and dal together for 3 whistles.
4. Once the pressure settles, remove the lid and mix 1/2 cup of boiling water and mash the rice-dal mixture immediately
5. Turn the gas to a low flame, add 1 cup full cream milk to the rice-dal mixture. Bring it to a boil
6. Now add 1 cup grated jaggery. Do not dissolve the jaggery in water.
7. Add 4 tbsp of ghee
8. Keep stirring until the jaggery is completely dissolved
9. In a small pan, add 2 tbsp of ghee and roast the cashews till slightly brown.
10. Add the raisins until they pop
11. Add the cashews and raisins to the pongal and serve
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 675 | ||
Calories from Fat: 11 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 212.8mg | 6 % | |
Total Carbohydrate 147.9g | 44 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 145.5g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 675
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