Imagine a dessert so rich and comforting that it transports you straight to the heart of South Indian kitchens, where tradition and flavor dance together in perfect harmony. Sakkarai Pongal isn't just a sweet dish; it's a celebration of culture, a tribute to festive moments, and a dessert that will make your taste buds sing with joy! Packed with the golden warmth of ghee, the earthy sweetness of jaggery, and the creamy texture of rice and moong dal, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: South Indian
Serves: 4 servings
Ingredients
- 1 cup rice
- 1/2 cup split yellow moong dal
- 1 cup jaggery
- 2 cups water
- 1/4 cup ghee
- 1/4 teaspoon cardamom powder
- 1/4 cup cashews
- 1/4 cup raisins
Instructions
- Rinse the rice and split yellow moong dal together thoroughly under running water until the water runs clear. This helps remove excess starch and ensures a smooth texture.
- In a heavy-bottomed pan or traditional uruli, combine the washed rice and moong dal with 2 cups of water. Cook on medium heat, stirring occasionally to prevent sticking.
- Allow the rice and dal to cook until they become soft and mushy, approximately 15-20 minutes. Use the back of a spoon to mash the mixture, ensuring a creamy consistency.
- In a separate pan, melt the jaggery with a small amount of water, creating a smooth syrup. Strain the jaggery syrup to remove any impurities.
- Pour the warm jaggery syrup into the cooked rice and dal mixture. Stir continuously to integrate the syrup evenly and prevent lumping.
- In a small pan, heat ghee and roast cashews until golden brown. Add raisins and continue roasting until they plump up and turn slightly golden.
- Add the roasted cashews, raisins, and cardamom powder to the sweet rice mixture. Mix thoroughly to distribute evenly.
- Continue cooking on low heat for an additional 5-7 minutes, stirring occasionally to prevent burning and allow flavors to meld.
- The Sakkarai Pongal is ready when it reaches a thick, pudding-like consistency and the ghee glistens on the surface.
- Serve hot in traditional brass or steel bowls, garnishing with an extra drizzle of ghee if desired.
Tips
- Use fresh, high-quality ingredients, especially the jaggery and ghee, as they significantly impact the final flavor.
- Rinse the rice and moong dal thoroughly to remove excess starch and achieve a smooth consistency.
- Cook on low to medium heat to prevent burning and ensure even cooking.
- Strain the jaggery syrup to remove any impurities for a smooth texture.
- Roast cashews and raisins in ghee until they're golden to enhance their flavor and aroma.
- Continuously stir the mixture to prevent sticking and ensure even distribution of ingredients.
- The ideal consistency should be thick and pudding-like, not too dry or too runny.
- Serve immediately for the best taste and texture, preferably hot with an extra drizzle of ghee.
- For a vegan version, replace ghee with coconut oil, though the traditional flavor will be slightly different.
- Store leftovers in the refrigerator and reheat gently with a splash of milk or water to restore the creamy texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
