Indian Pressure Cooker Recipes
Sakkarai Pongal Recipe
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- cup Raw Rice - 1/2heaped
- cup Moong Dal - 1/8+1 tbsp Pasi Paruppu
- Jaggery - 3/4 cup
- Water - 3 cups + 1 and 1/4 cup for cooking rice, for jaggery syrup
- Ghee - 2 tbsp
- Cashews - 8 broken
- Raisins - 1 tbsp
- pinch Edible camphor - a very tiny optional
- Cardamom powder - a pinch
Ingredients
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Rate this recipe!
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Instructions
- Dissolve jaggery in boiling water and strain impurities.
- Add camphor and cardamom.
- Dry roast moong dal in a pressure cooker, add rice after turning golden brown.
- Add 3 cups water and pressure cook for 4 whistles.
- Mash the rice well and add the jaggery syrup.
- Cook for 5 minutes under medium flame, stirring with ghee to get a pongal consistency.
- Add fried cashews and take off stove.
Recipe Notes
Serving suggestion: Drizzle ghee over the pongal before serving.
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