Sakarai Pongal
This is a sweet pongal dish made with a nutritious palm sugar called jaggery. Jaggery can be substituted with maple syrup or brown sugar.
Ingredients: - White or brown rice: 1 cup (can substitute millet or oats) - Mung dal: 1/2 Cup - Jaggery: 1 Cup - Cashews: 1/4 cup - Cardamom: 6 to 8 peeled and powdered. - Edible camphor: A pinch - Saffron: couple of pinches. - Raisins: 2 tablespoon - Ghee: 4 tablespoon (can substitute coconut oil for ghee)
Fry the cashews in ghee until golden brown and set aside. Fry the raisins in the same ghee and set aside. Dry fry the mung until golden brown and Cook the rice and moong together in a pressure cooker with 5 cups of water.
In a wok, add the jaggery with 1 cup water or coconut milk, and heat until the jaggery melts. Simmer for a minute and add the cooked rice and mung. Stir and mix until all the ingredients come together. Add ghee and stir for few seconds. Add saffron, cardamom, camphor and raisins and stir until the pongal comes together. Add rest of the ghee and transfer to a serving platter and garnish with cashews.
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HEAR ARE SOME MORE TASTY AND SIMPLE PONGAL RECIPES THAT YOU CAN TRY IN YOUR OWN KITCHEN:
Vegetable Sambar for Pongal (link)
