Sakkare pongal
INGREDIENTS:
1 cup rice (newly harvested) ½ cup moong dal
2 cups water
¾ cup jaggery (grated and tightly packet)
1tsp cardamom powder 4tbsp ghee/clarified butter 1 pinch salt
½ cup milk
A handful of cashews, raisins
METHOD:
Soak grated jaggery in a cup of water and keep aside. Dry roast moong dal in a wok till aromatic and light brown in colour.
Wash the roasted moong dal and rice in clean running water, and add to a pressure cooker. Add a cup of water or as needed in the cooker with a pinch of salt. Pressure cook for three to four whistles.
Turn off the gas and wait till the pressure releases completely. In the meantime, heat ghee in a wok, fry cashews and raisins, and keep aside.
In the same wok, heat the jaggery water till it comes to a boil. Strain using a sieve to remove impurities. Transfer the strained jaggery water back to the wok. Now, open the lid of the pressure cooker and add the cooked dal-rice mix to a bowl. Mash them well with the help of a potato masher.
Add the mashed mix to jaggery water and cook over low flame. Next, add milk, cardamom powder and fried cashews. Cover with a lid and continue to cook it for another 10-12 minutes over low flame. The mix will turn mushy and thick.
Stir well and turn off the gas. Add around 2tbsp of ghee and mix well.
Garnish with some more fried cashews, raisins and serve hot.