Sakkarai Pongal

🔥 Prep

• Rinse the 150 g raw rice and 50 g moong dal separately under running water until the water runs clear.
• Measure 600 ml water and set aside.
• Grate or crush 200 g jaggery into small pieces.
• Measure 4 tbsp ghee, 15 cashew nuts, 15 raisins, 0.5 tsp cardamom powder, and 0.1 tsp salt, keeping each ready for use.

🔥 Cook

• 1. Combine the rinsed rice, dal, 600 ml water, and 0.1 tsp salt in a pressure cooker; bring to a boil over medium‑high heat until one whistle, then reduce to low and simmer for 5 minutes; turn off heat and allow natural pressure release.
• 2. In a small saucepan, melt 2 tbsp of the ghee over low heat; add the jaggery pieces and 50 ml water, stirring until the jaggery fully dissolves (about 3‑4 minutes). Strain the syrup to remove any impurities.
• 3. Open the cooker and lightly mash the cooked rice‑dal mixture with the back of a spoon to achieve a porridge‑like consistency.
• 4. Pour the melted jaggery syrup into the rice‑dal mixture, stirring continuously over medium heat for 2‑3 minutes until fully incorporated and the mixture thickens slightly.
• 5. In another small pan, heat the remaining 2 tbsp ghee over medium heat; add the 15 cashew nuts and fry until golden (approximately 2 minutes). Add the 15 raisins and fry until they puff up (about 30 seconds). Remove from heat.
• 6. Stir the fried cashews, raisins, and 0.5 tsp cardamom powder into the sweet rice‑dal mixture; mix well and cook for another 1 minute over low heat to let the flavors meld.
• 7. Transfer the finished Sakkarai Pongal to a serving dish.

🔥 Serve

• Serve warm, optionally drizzled with an extra teaspoon of ghee for richness.
• Accompany with fresh banana slices or a side of coconut chutney for a contrasting texture.
• Pair with a hot cup of filter coffee or traditional South Indian milk tea.