I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Wednesday, 14 January 2015
Sakkarai Pongal / Sweet Pongal
Inspired by one of my favorite chefs - Sanjay Thumma of Vah Re Vah fame this is my take on sweet Pongal.
1 Cup Rice.
1/2 Cup Moong Dal.
3 Cups Water.
1 Cup Milk.
Jaggery to Taste.
6 Tablespoons Ghee.
Assorted Nuts / Seeds.
4 Tablespoon Shopped Coconut.
1 Teaspoon Cardamon Powder - Optional
1/2 Teaspoon Black Pepper Crushed - Optional.
1/3 d Teaspoon Saffron - Roasted , crushed - Optional.
rice and dal and bring to boil in 3 cups water.When it reaches boiling
point cover , cook on sim till 90% done. You want rice mushy as in curd
Now add milk , and cook till rice is totally done and a bit overcooked .
Ghee , add dry fruit , when aromatic mix into the cooking pongal .Add
jaggery - you add jaggery when rice is cooked as it wont cook much
after jaggery is added.Cook another few minutes to blend flavors , taste
and adjust . Lastly sprinkle in cardamon powder , black pepper powder
and saffron . Wish you a happy Makara Sakaranti, Pongal & Magh Bihu !
changes I made - I roasted the daal and washed and then used it - I
like that flavor .I also added a whole lot more ghee and dry fruits .
You may need to add more water while cooking - that all will vary depending upon the rice used.