Sakarai(Sweet) Pongal is a traditional south Indian delicious dish made for Pongal festival.
1: Roasting rice and moong dal:
Select ½ cup of rice and 1/3 cup of moong dal first to get rid of stones, if any. Heat a hot pan or a small Kadai and add both the rice and the lentils.
2) On a low flame, stirring the rice and the lunar lentils sometimes roast until they become aromatic.
3) You just need to bake before the lunar lenses turn aromatic. There’s no need to brown them.
4) Rinse both the roasted rice and moong dal a couple of times with water
5) Drain well, then add to a pressure cooker. Pour 3 cups of water. The amount of water to be applied depends on the consistency you like, as well as the nature of the moong dal. I cook the moon lenses for 8 to 10 whistles. Add 3 or 3.25 cups of water.
6) Pressure cook on a medium flame for 12 to 14 minutes or for 8 to 10 whistles.
7) If the Pongal has a consistency like that of a Pulao, then add ½ to 1 cup hot water and mix very well.
8) The rice and the moong dal should be cooked very well. Mash the fried rice and the moong lentils with a spoon. If cooked well, cover with the lid and keep it aside.
9) Crush seeds of 5 green cardamoms + 1 clove in a mortar-pestle. If using cardamom powder alone, then you can add ½ teaspoon of it.
10) Chop 115 to 120 grammes of jaggery. You’re expected to get around ½ cup of closely packed jaggery or chopped jaggery. You should add ¼ cup more for more sweetness. If you use jaggery without impurities, you should apply it directly to the mixture of cooked rice and lentils.
11) On a low to medium flame, heat this jaggery solution till the jaggery melts completely.
12) Straining the jaggery syrup through a sieve, directly add it in the cooked rice and lentils mixture. If using organic jaggery powder, you can add directly.
13) Now add the crushed cardamom+clove powder and a pinch of edible camphor.
14) Add 12 to 15 cashews. You can keep the cashews whole or halve or chop them.
15) Then add 1 tablespoons raisins. Stirring often fries till the raisins swell and become plump.
16) Mix very well with the Pongal. Now sweet Pongal is ready to serve.
There are several types of pongal – sweet(sakarai) Pongal, melagu Pongal, venn Pongal, and puli Pongal.