Ingredients
½ cup rice
⅓ to ½ cup moong dal
½ cup powdered or grated jaggery or palm sugar
⅛ tsp green cardamom powder
2 to 3 tbsp Ghee (you can reduce it to 1)
1 tbsp raisins
1 to 2 tbsp Cashews broken
few chopped coconut pieces sliced or chopped (optional)
Method
Add moong dal to a heavy bottom pan or pressure cooker and roast it till they turn fragrant.
Add rice to the same pan and wash them at least twice.
Pour 2 ¼ cups of water. Cook till soft either in the pressure cooker for 2 whistles or in the pot.
Pour ¼ cup water to grated jaggery. On a low flame stir and melt it. Keep this aside.
When the pressure from the cooker is down, remove the lid and mash the rice.
Filter jaggery syrup to the cooked rice dal.
Add green cardamom powder. Mix and cook on a medium flame till the jaggery syrup blends well with rice. It should begin to bubble up well. Off the stove.
Heat a pan with ghee, add coconut pieces and fry them till they turn aromatic. Add them to the rice. To the pan, add cashews and fry till golden, off the stove and add raisins. Mix this with the rice.
Add rice to the same pan and wash them at least twice.
Pour 2 ¼ cups of water. Cook till soft either in the pressure cooker for 2 whistles or in the pot.
Pour ¼ cup water to grated jaggery. On a low flame stir and melt it. Keep this aside.
When the pressure from the cooker is down, remove the lid and mash the rice.
Filter jaggery syrup to the cooked rice dal.
Add green cardamom powder. Mix and cook on a medium flame till the jaggery syrup blends well with rice. It should begin to bubble up well. Off the stove.
Heat a pan with ghee, add coconut pieces and fry them till they turn aromatic. Add them to the rice. To the pan, add cashews and fry till golden, off the stove and add raisins. Mix this with the rice.
Notes
Before you add jaggery to the rice, make sure it is cooked thoroughly soft. Rice tends to harden if the rice is not mashed or the sakkarai pongal is overcooked.
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