Sweet Pongal (Sakkarai Pongal)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Wash the rice and moong dal together thoroughly, then drain the water.

   Ongeveer 2 min

   Tip van de kok: Washing helps remove excess starch and impurities.

2. 2

   In a pressure cooker or heavy-bottomed pot, combine the washed rice, moong dal, and water.

   Ongeveer 1 min

3. 3

   Cook until the rice and dal are very soft and mushy; if using a pressure cooker, cook for 3-4 whistles on medium heat.

   Ongeveer 15 min

   Tip van de kok: The consistency should be like a thick porridge.

4. 4

   While the rice and dal are cooking, melt the jaggery with a splash of water in a small saucepan over low heat until it dissolves completely.

   Ongeveer 5 min

   Tip van de kok: Strain the jaggery syrup through a fine-mesh sieve to remove any impurities.

5. 5

   Once the rice and dal are cooked, open the cooker (if using) and mash them gently with the back of a spoon.

   Ongeveer 1 min

6. 6

   Add the strained jaggery syrup, cardamom powder, and salt to the cooked rice and dal mixture.

   Ongeveer 1 min

7. 7

   Mix well and cook on low heat for 5-7 minutes, stirring continuously, until the pongal thickens and the flavors meld.

   Ongeveer 7 min

   Tip van de kok: Be careful as the mixture can splatter.

8. 8

   In a separate small pan, heat the ghee over medium heat.

   Ongeveer 1 min

9. 9

   Add the cashews and roast until they turn golden brown.

   Ongeveer 2 min

   Tip van de kok: Watch them closely as they can burn quickly.

10. 10

    Add the raisins to the pan and cook for another 30 seconds until they plump up.

    Ongeveer 1 min

11. 11

    Pour the ghee, roasted cashews, and plumped raisins over the prepared pongal.

    Ongeveer 1 min

12. 12

    Stir everything together gently and serve warm.

    Ongeveer 1 min

    Tip van de kok: Garnish with a little extra ghee if desired.