Wednesday, 5 October 2016

Sugar Pongal


Raw Rice          1/2 kg (2 1/2 cups)
Moong Dal        200 gm (1 cup)
Jaggery             400 gm
Cardamom        4 pieces
Cashew Nut      10 pieces
Dry grapes        10 pieces
Ghee                50 gm

Cooking Steps

  • Powder the jaggery and keep it aside.
  • Powder the cardamom and keep it aside.
  • Heat the ghee in a pan, roast cashew and dry grapes till it turns golden brown and keep it aside.
  • Mix rice and Moong dal together and wash it couple of times in water.
  • Add 6 cups of water and little bit of salt.
  • Cook the mixture in the pressure cooker.
  • Switch off the pressure cooker after 3 whistles and let it cool for 10 minutes.
  • Open the pressure cooker and heat it again with the fire at silm level in the stove.
  • Add the powdered jaggery to the rice mixture in the cooker and mix it well.
  • Add the roasted mixture and cardamom to the Pongal in the pressure pan and mix it.
  • Switch off the stove and serve the sugar ponga (chakara pongal) hot.