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In my line of pongal recipes, Sakkarai pongal is the next one.
This is a very traditional sweet pongal recipe. No one in Tamil Nadu can celebrate pongal festival without this scrumptious Sakkarai Pongal. As the name indicated it a sweet and decadent dessert recipe.
As this is a very common recipe in all parts of Tamil Nadu, each one will have there own way to prepare one. Though the ingredients are the same throughout, the procedure may differ from each person.
Edible Camphor is the one ingredient which makes my Sakkarai pongal recipe little different from others. Since Sakkarai pongal is made as Neivedhyam / prasadam, a light touch of edible camphor makes the flavor more divine.
Rice – 1 cup
Moong dal – ½ cup
Jaggery – 1 cup (broken into small pieces)
Ghee – ¼ cup
Cashew nut – 10 to 15 broken
Raisins – few
Edible Camphor – 1 pinch
Cardamom powder – 1 teaspoon
Pinch of salt
Cook the rice and moong dal with 5 cups of water. They should be almost mushy.
In a big sauce pan combine jaggary and ¼ cup of water and heat it in low flam, once the jaggary is totally melted increase the heat and bring it to a boil. When it reaches the one string consistency, add the edible camphor, cardamom powder and salt. Finally add the cooked rice mixture and stir it without forming any lumps of rice.
Stir the whole mixture until the mixture leaves the sides of the pan or until the desired thickness(It will get little hard when cooled).
In the meanwhile, in a small sauce pan add ghee and heat. Add cashew nut and fry until golden brown then add the raisins and immediately pour it on the pongal mixture and stir it.
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