SAKKARAI PONGAL

Sakkarai Pongal is made on Pongal festival… traditionally in Vangalai panai (made with alloys of bronze and copper Pot) / or mann panai (earthen pot) on veraggu aduppu (wood fire).  The pot is decorated with manjal kottu (turmeric plant), sugarcane piece, flower and banana.

INGREDIENTS
Rice	1 Cup
Moong Dal	1 tbsp
Jaggery	1 cup
Milk	1 cup
Water	2 cups
Cardamom Powder	1 tsp
Cashews and kishmish	for garnishing
Pachcha Kalpuram	1 pinch
Ghee	4-5 tbsp

 

METHOD

 

• Wash and soak rice and moong dal for half an hour.  This is optional, I soak it since soaked rice and dal digest very fast.
• Boil milk and water in vangalai panai or any vessel and add soaked rice and dal mix.  Let it cook over low heat till done.
• Add jaggery and mix well till it melts completely.
• Add cardamom powder, pachcha kalpuram and ghee.  Mix well
• Heat little ghee in a pan, sauté cashew and kishmish and pour over the pongal.