Sakarai Pongal
Indulge in the rich and aromatic flavors of Sakarai Pongal, a beloved South Indian sweet dish that celebrates the warmth and comfort of traditional cooking. This flavorful dessert combines the creaminess of cooked rice and yellow moong dal with the natural sweetness of jaggery, elevated by the fragrance of cardamom and the richness of ghee. Garnished with golden-fried cashews and plump raisins, this dish offers a delightful medley of textures and tastes. Perfect for festive occasions or as a comforting treat, Sakarai Pongal is easy to prepare with minimal prep time and features wholesome, pantry-friendly ingredients like milk, jaggery, and aromatic spices. Whether served warm as the centerpiece of a feast or as a dessert to end your meal on a high note, this recipe is a sweet homage to tradition that you'll savor every bite of.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Yellow Moong Dal (Split Green Gram)
- 1 cup Jaggery
- 3 tablespoons Ghee (Clarified Butter)
- 10 count Cashew Nuts
- 15 count Raisins
- 0.5 teaspoon Cardamom Powder
- 4 cups Water
- 1 cup Milk
Instructions
Rinse the rice and moong dal together under running water until the water runs clear. Soak them for 10 minutes in water and then drain.
In a heavy-bottomed pan or pressure cooker, add the soaked rice and moong dal along with 4 cups of water.
If using a pressure cooker, cook for 3-4 whistles on medium flame until the rice and dal are soft. If using a pot, cover and cook on medium flame until the ingredients are tender, stirring occasionally to prevent sticking to the bottom.
While the rice and dal cook, melt the jaggery with a few tablespoons of water in a small pan over medium heat to make a syrup. Stir until all the jaggery dissolves. Strain to remove any impurities and set aside.
Once the rice and dal are cooked, adjust the consistency if it's too thick by adding a little hot water or milk.
Mix in the jaggery syrup into the cooked rice and dal mixture. Stir well to combine.
In a separate small pan, heat the ghee over medium flame. Fry the cashew nuts until golden brown and then add the raisins. Sauté until the raisins puff up, then pour all of this, including the ghee, over the pongal.
Add the cardamom powder to the pongal and mix everything thoroughly.
Let the sakarai pongal simmer for a few more minutes, stirring occasionally, until all the flavors meld together, then turn off the heat.
Serve warm as a delightful dessert or special festival treat.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 347.6 g | 126% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 267.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 957 mg | 74% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2526 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
