Sakkarai Pongal - Sweet Rice and Lentil Pudding

Ingredients

• 1 cup (200g) raw rice 1 cup (200g) raw rice
• 1/4 cup (50g) split yellow moong dal (lentils) 1/4 cup (50g) split yellow moong dal (lentils)
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (60g) ghee (clarified butter) 1/4 cup (60g) ghee (clarified butter)
• 1/4 cup (30g) cashews 1/4 cup (30g) cashews
• 2 tablespoons raisins 2 tablespoons raisins
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 teaspoon nutmeg powder 1/4 teaspoon nutmeg powder
• A pinch of salt A pinch of salt

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 8g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Wash the rice and lentils together under running water until the water runs clear.
2. 2.
   In a large pot, add the washed rice, lentils, and water. Cook on medium heat until the rice and lentils are soft and mushy.
3. 3.
   In a separate pan, melt the ghee over medium heat. Add the cashews and raisins, and sauté until the cashews turn golden brown and the raisins plump up. Set aside.
4. 4.
   In the same pan, add the grated jaggery and a splash of water. Heat until the jaggery melts and forms a syrup.
5. 5.
   Once the rice and lentils are cooked, add the jaggery syrup, milk, cardamom powder, nutmeg powder, and salt. Mix well and cook for another 5 minutes.
6. 6.
   Add the sautéed cashews and raisins, reserving some for garnish.
7. 7.
   Remove from heat and let it rest for a few minutes before serving.
8. 8.
   Garnish with the remaining cashews and raisins.
9. 9.
   Serve warm and enjoy the heavenly flavors of Sakkarai Pongal.

Treat your ingredients with care...

• Rice — Ensure that you wash the rice thoroughly to remove any excess starch, which will result in a fluffier texture.
• Jaggery — Grate the jaggery finely to ensure it melts easily and evenly in the dish.
• Ghee — Use good quality ghee for a rich and authentic flavor.
• Cashews — Roast the cashews until they turn golden brown for a crunchy texture.
• Cardamom and nutmeg — Grind whole spices to a fine powder for the best aroma.

Tips & Tricks

• For a healthier version, you can replace the jaggery with coconut sugar or brown sugar.
• Adjust the sweetness according to your preference by adding more or less jaggery.
• To enhance the flavor, you can add a few strands of saffron soaked in warm milk.
• Serve Sakkarai Pongal warm for the best taste and texture.
• Leftover Sakkarai Pongal can be refrigerated and enjoyed the next day by reheating it gently on the stovetop.

Serving advice

Serve Sakkarai Pongal in individual bowls or on a platter. Garnish with a sprinkle of cardamom powder and a few strands of saffron for an elegant touch. Enjoy it as a dessert or as a special treat during festivals and celebrations.

Presentation advice

To elevate the presentation, you can shape the Sakkarai Pongal into small round balls using a greased mold. Arrange them on a serving plate and garnish with roasted cashews and raisins. Drizzle some warm ghee over the top for an enticing shine.