Pongal is the time for farmers to rest after the harvest season and prepare themselves for the tougher days ahead. For them, unavu is marundhu. For instance, elaichi and sukku powder ensures easy digestion on a day when the plate is full of rich food.Sakkarai pongal is an important part of the Pongal festivities. It is a balanced dish as it has all the ingredients that constitute the food pyramid — cereal, pulses, sweet, dairy, nuts and fat.We have different methods to prepare Pongal.This recipe is the traditional method to prepare Pongal.
½ -cup Raw rice rice
¼- cup moong dal, or Channa dal, (slightly roasted for nice aroma)
½- cup shredded jaggery
2 -tsp ghee
2- tbsp cashew nut
2- tbsp raisin
¼- a cup of milk (optional)
3- cup water
¼- tsp cardamom powder Grated /thin sliced coconut-1 tbsp lightly roasted in ghee along with cashews
Soak rice and for 15 minutes.
Cook rice and moong dal with 3 cups of water.
Once it is cooked add jaggery, milk if preferred, and cardamom powder, let it cook for 6-10 minutes.
In a separate pan add ghee, once it is hot add cashew nuts and fry until cashew is a golden brown color.
Add raisins,& coconut, once the raisin is fluffier mix it with cooked rice and moong dal.
Tasty sweet Paruppu Pongal is ready.
Note: Make the Pongal bit lose inconsistency not thick, it becomes tight when it gets to room temperature.
Do not store this for more than 12 to 18 hours, there are chances to get spoiled because of dal and coconut.