Sakkarai pongal is made normally made with jaggery or some prefer it with sugar too. What is made on Sankaranthi is cooked in milk and has a different taste and thus sankaranathi pongal is a little different in taste from traditional pongal. At home following Sankaranthi on Maattu Pongal day also it is traditional to make pongal and hence the variation without milk 🙂
Raw rice 1 cup
Moong dal ¼ cup
Jaggery 1½ cups
Ghee ¼ cup or less
Cardamom 4 (powdered)
Mace 2 petals (crushed)
Nutmeg powder 1 pinch
Cashew pieces 1 tbsp (10pieces sliced)
Raisin 1 tbsp
Saffron 1 pinch
Quite similar to Sakaranthi pongal with variation in water added . More water added in place of milk.
- Roast the dal and rice on slow fire until aroma is wafted.
- Wash the dal-rice mix in water, add 3 cups water and pressure cook till done (4 to 5 whistles should do … 2 whistles in high flame and the rest in reduced flame)
- While the rice is getting cooked melt the jaggery in a wok in ½ cup water and as it starts boiling strain it through a tea strainer to remove dirt and keep it ready.
- Add a spoon of ghee in a wok and roast cashew and raisin and keep them ready. Soak the saffron a spoon of milk and keep ready
- In the same wok transfer the mashed rice and keeping a low flame stir in the molten jaggery syrup and stir till evenly done. Add the remaining ghee and mix well. Add cashew-raisin, nutmeg powder, cardamom powder, mace and mix well.Add the saffron filaments in milk and mix well.
- Serve hot