Sakkarai Pongal / Sarkarai Pongal
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Rice recipies
Ingredients
- » 2 litres Milk
- » 1 1/2 cups Newly harvested Rice
- » 1/4 cup Moong Dal
- » 15 no. Cashewnuts
- » 10 no. Almonds
- » 30 no. Kishmis
- » 1/4 level teaspoon Nutrieg Powder
- » 1 1/2 cup Jaggery (grated)
- » 1/4 teaspoon Saffron (crushed)
- » 1 teaspoon Cardamom powder
- » 2 tablespoons ghee
Directions
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Chop almonds and cashewnuts.
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Clean kishmis.
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Pour milk in the earthen pot called ‘Pongapani’ and place it on fire.
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When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
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Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutrieg and cardamom powders.
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Now, add the kishmis.
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Bring to one or two good boils.