தித்திக்கும் சுவையில் சர்க்கரை பொங்கல் 😋🔥 | Sakkarai Pongal Recipe in Tamil I Sweet Pongal Recipe

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are a good source of protein and can be more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option.

Heat a small pan and add 50 g moong dal.

Dry roast the moong dal until it turns light golden brown, about 3 minutes.

Add 1 cup rice (200-225 g) to the roasted moong dal and roast together for a few minutes.

Transfer the roasted rice and dal to a bowl and wash them thoroughly two times.

Soak the washed rice and dal in water for 10 minutes.

In a pressure cooker, add the soaked rice and dal.

Pour in 50 ml boiled and cooled milk.

Add 1 liter of water to the cooker (4 cups of water for 1 cup of rice and dal).

Close the pressure cooker and cook for 4 whistles.

In a separate pot, add 2 cups of jaggery (400-450 g) and 50 ml water.

Mix the jaggery and water until the jaggery dissolves, about 3 minutes, then turn off the stove.

In a small pan, heat 1-2 tablespoons of ghee.

Add 25 g cashews to the ghee and fry until golden brown.

Add 25 g raisins to the pan and fry until they swell up, then remove from heat.

Add grated coconut to the ghee and mix well.

Once the pressure cooker has released all pressure, open it and mash the rice and dal mixture with a spoon.

Pour the jaggery syrup into the mashed rice and dal mixture and mix well.

Add the fried cashews and raisins to the mixture and stir to combine.

Add 1/2 teaspoon of cardamom powder and mix well.

Finally, add a small piece of powdered edible camphor and mix thoroughly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens