Sakarai Pongal

Sakarai Ponagal is tthe most common sweet made during all auspicious occasions. I decided to do this sweet for Saraswathi pooja. Generally  Sondal  and pori are offerd as a naivathiyam i decided to add this  as a sweet dish to the Plate.

Serving for 4

Ingredients

Raw rice --1 cup

Moog dal -- 1/2 cup

Milk -- 500 ml( optional )
Jaggary -- 5 cubes

Cashew nut -- 10 nut
Cardamom --  4 no

Salt -- a pinch

Ghee 
Water--3 cups

Asafoetida.

Method

•  Presure cook Rice and dal with asafoetida and salt.
• On a hot  pan  add cubes of jaggery with 3 cups of water.
• Disslove the  jaggery and strain for dust particls when cooled.
• The strained mixture is then heat until the color becomes dark brown and becomes a thick mixture.
• Add  the Rice and dal after  smashing them with whisk into the Jaggery gravy.
• Stir until it absorbs all the jaggery and becomes a semigravy.
• Turn off the stove and Garnish with roasted Cashew and cardomom.
• When it becomes thick and to correct consistency serve with ghee on top