How to make Sakkarai Pongal -

Rice and moong dal sweet khichdi.

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Rice (चावल), Split green gram

Cuisine : Tamil Nadu

Course : Desserts

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For more recipes related to Sakkarai Pongal checkout Brown Rice Payasam, Coconut Cream, Phirni, Zafrani Pulao . You can also find more Desserts recipes like Kanik Dinkache Ladoo Salted Caramel Cheesecake Patisapta Pithe Bailey’s Irish Cream Mousse

Sakkarai Pongal

Sakkarai Pongal Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sakkarai Pongal Recipe

  • Rice soaked 1 1/2 cups

  • Split green gram 1/2 cup

  • Green cardamoms 4

  • Sugar 1 tablespoon

  • Milk 2 1/2 cups

  • Jaggery (gur) 2 cups

  • Desi ghee 1/2 cup

  • Coconut scraped 1/2 cup

  • Nutmeg grated 1/4 teaspoon

  • Raisins 4 tablespoons

  • Cashewnuts 12-15

  • Edible camphor optional a pinch

Method

Step 1

Dry roast the split green gram lightly in a kadai. Wash and drain. Grind the green cardamoms with sugar to a fine powder, sift and set aside.

Step 2

Boil the milk with one cup water in a thick-bottomed pan. Add the roasted split green grams and rice to the boiling milk. Bring the mixture to a boil, stirring continuously.

Step 3

Reduce heat, simmer for fifteen minutes, stirring occasionally or till the rice and split green grams are completely cooked. You can also pressure cook. Add the jaggery and keep stirring to prevent it from sticking to the bottom. Keep cooking till all the

Step 4

Heat the remaining pure ghee in another pan and fry the coconut lightly. Add the nutmeg, raisins and cashewnuts and stir well. Add this to the cooked pongal. Sprinkle the green cardamom powder and the camphor powder.

Step 5

Stir well and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.