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.

Wash 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 rice.
Now add milk , and cook till rice is totally done and a bit overcooked .
Heat 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 !
The 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.

Sikandalous Cuisine

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