A sweet pongal dish made with rice and yellow moong dal cooked in milk and jaggery, flavored with cardamon, raisins and cashewnuts.
Makar Sankranti is celebrated all over South Asia and celebrated with different names and customs in different parts of the country. In Tamil Nadu, it is known as Thai Pongal. Pongal is a four-day harvest festival. Sakkarai Pongal/Chakkara Pongal is prepared as a neivedyam during Pongal festival. Pongal means 'boiling over '. Traditionally this sweet pongal is made by boiling freshly harvested rice and dal with milk and jaggery in newly painted clay pots. Milk boils over out of the pot and everyone says 'Pongalo Pongal '. Boiling over of milk in the clay pot is symbolic of abundance and prosperity for the household.
Wish you all a very Happy Pongal !!!
Raw rice - 1/2 cup
Yellow moong dal - 3 tbsp
Jaggery - 1 cup
Milk - 1/2 cup
Water - 2 cup
Cardamon powder - 1/2 tsp
Ghee - 2 tsp + 1 tbsp
Cashewnuts - 1 tsp, broken
Raisins - 1 tsp
1. In a pan add 1 tsp ghee. Add the moong dal and roast till nice aroma comes. Dal should not turn red.
2. In the same pan add 1 tsp ghee and roast the cashewnuts and raisins till golden. Keep aside.
3. In a pressure cooker add rice, moong dal, water and milk. Pressure cook for 3-4 whistles or till the rice is soft and mushy. Mash the rice and keep aside.
4. Powder the jaggery and add warm water just to immerse it. Stir till the jaggery is melted. Strain the jaggery to remove the impurities and add it to a vessel.
5. Bring to boil and then add the rice and dal and combine well. Add the remaining ghee, cardamom powder and keep stirring in low flame.
6. Once it is semi thick, remove from heat and add the roasted cashewnuts and raisins.
1. If its becomes very thick, add milk in step 5 to adjust the consistency.
2. The amount of jaggery may vary from 1 to 1½ cup depending on its sweetness.