Ingredients with Measurements:
- 1 cup of raw rice
- 1/2 cup of moong dal
- 2 cups of water
- 4 cups of milk
- 1 cup of jaggery
- 1/4 cup of ghee
- 1/4 cup of cashews
- 1/4 cup of raisins
- 1 tsp of cardamom powder
Special equipment needed:
- Pressure cooker
- Heavy-bottomed pan
Step-by-step instructions:
1. Rinse the rice and moong dal thoroughly and soak them in water for 30 minutes.
2. In a pressure cooker, add the soaked rice and moong dal along with 2 cups of water and pressure cook for 3-4 whistles.
3. Once the pressure is released, mash the cooked rice and dal mixture well.
4. In a heavy-bottomed pan, add 4 cups of milk and bring it to a boil.
5. Add the mashed rice and dal mixture to the boiling milk and mix well.
6. Add 1 cup of jaggery to the mixture and stir well until it dissolves completely.
7. In a separate pan, heat 1/4 cup of ghee and fry the cashews and raisins until they turn golden brown.
8. Add the fried cashews, raisins, and 1 tsp of cardamom powder to the pongal mixture and mix well.
9. Cook the mixture on low heat for 10-15 minutes until it thickens and reaches a creamy consistency.
10. Turn off the heat and let the pongal cool down for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- You can use brown sugar instead of jaggery.
- You can use any type of nuts instead of cashews.
Variations:
- You can add grated coconut to the pongal mixture for a different flavor.
- You can add saffron strands to the milk for a more aromatic pongal.
Tips and tricks:
- Make sure to mash the cooked rice and dal mixture well to get a creamy consistency.
- Use a heavy-bottomed pan to prevent the milk from burning.
- Adjust the amount of jaggery according to your taste preference.
Storage instructions:
Store the leftover pongal in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pongal in a microwave or on low heat on the stove.
Presentation ideas:
Serve the pongal in a bowl or on a plate.
Garnishes:
Garnish with chopped nuts and raisins.
Pairings:
Serve the pongal with coconut chutney or sambar.
Suggested side dishes:
- Medhu vada
- Masala dosa
- Onion uttapam
Troubleshooting advice:
- If the pongal is too thick, add more milk to thin it out.
- If the pongal is too runny, cook it on low heat for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the rice and dal mixture well before adding it to the milk.
Food history:
Sakkarai Pongal is a traditional South Indian sweet dish that is typically made during festivals and special occasions.
Flavor profiles:
Sweet, creamy, and aromatic.
Serving suggestions:
Serve the pongal hot or warm.
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Region: Indian