VIDEO
HOW TO MAKE SAKKARAI PONGAL IN POT:
INGREDIENTS:
Raw Rice - 1 Cup
Moong Dal - 1/4 Cup
Jaggery - 1 1/2 Cups - 2 Cups
Water - 5 Cups
Milk - 1 Cup
Ghee - 1/2 Cup or as required
Cashews - 8 - 10
Cardamom Powder - a pinch
Edible Camphor - a pinch (Optional)
HOW TO MAKE:
Decorade vengala panai | Pot as desired. Wash rice and moong dal and keep ready. Keep vengala panai / pot on the stove add water and milk. Bring them to boil and when it come up traditionally we say PONGALO PONGAL loudly.
Add rice and moong dal and mix well. Check often and cook until the water fully absorbed and rice and dal cooked soft. When ready add jaggery. Jaggery can be in powdered form or syrup.
Mix well. Add cardamom powder, edible camphor (optional) and fried cashews. Mix well and add ghee generously atleast 3 to 4 tbsp. Cook in medium flame for 5 more minutes.
Sakkarai Pongal is ready!!
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