Wednesday, October 13, 2010

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


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
Water--3 cups


  •  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

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