VIDEO
INGREDIENTS:
Raw Rice - 1 Cup
Moong Dhal /
Paasi Parupu - 1/4 Cup
Jaggery - 2 Cup
Water - 4 Cups
Ghee - 1/2 Cup or as required
Cashews - 8 -10
HOW TO MAKE:
In a pressure cooker heat ghee and roast moong dal till light brown. Wash rice and add along with 4 cups of water.
Allow 4 to 5 whistles. Once the steam released mash well and keep aside.
Now make a jaggery syrup by adding 1/4 cup of water. Let the jaggery dissolve completely. Add cooked rice and moong dal.
Mix well. Heat ghee and fry cashews till golden brown. Temper the rice mixture, add edible camphor and cardamom powder.
Add 3 more tbsp of ghee or as required. Mix well. Sakkara Pongal is ready!!
Serve Hot!!
TIPS:
The color of the pongal differs with the color of jaggery.
Adding edible camphor is absolutely your choice.
Milk can be added along with water. Can be 3 cups of water and 1 cup of milk. Adding milk yield creamy pongal.
Raisins can be added along with cashews.
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