Sakkarai Pongal tastes heaven with a dash of ghee and garnished with cashews. Pongal is traditionally prepared in pots on the day of pongal festival in tamilnadu. The recipe that i have shared here is a easy way to make pongal in pressure cooker. I have inclued a sweet twist by adding condensed milk l which adds awesome taste to sakkarai pongal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: Indian
Servings: 2People
Ingredients
1Cup Raw Rice
¼ CupMoong Dal
4 CupsWater
agenerous pinch ofSalt
¼CupGhee
10 Cashews
atiny pinch ofEdible Champhor
⅓CupCondensed Milk
⅓CupJaggery
Instructions
Wash and Soak the raw rice in water for 10 minutes. Dry roast the moong dal.
Add the moong dal and raw rice into a pressure cooker and 4 cups of water and pressure cook for 4 whistles in medium flame. Allow the pressure cooker to release pressure on its own. Open the pressure cooker.
Add jaggery in a bowl add 3 tablespoon of water. Heat until it melts. Strain to remove any lumps. Add in the edible camphor and mix until it dissolves.
Add it into the pongal and start cooking. keep cooking until they blend well. Add in the condensed milk. Give a quick stir.
Add ghee and Keep Cooking for 2 or 3 minutes and switch off the heat. Roast cahews in Ghee and Garnish them.
Notes
Do not add more camphor as it would turn the taste bitter.
Do no compromise on the amount of ghee. Or it would turn the pongal hard.
The pongal should not stick to the vessel, that is how ghee has to be used.
Roasting moong dal gives awesome taste.
Soaking rice is water makes it soft and cooks mushy which is the key step for pongal.
Camphor can also be replaced by cardamom.
Coconut Chunks can also be roasted in ghee and added.
The Condensed milk can also be replaced with jaggery.
If the pongal is watery cook for few more minutes until you get the desired pongal consistency.
If the pongal is dry add a tablespoon og ghee or add some water and cook for few minutes.