- Preparation Time
- Under 30 min
- Difficulty
- Difficult
- Occasion
- Diwali, Pongal
- Recipe Type
- Sweets
- Cuisine
- South Indian
Sakkarai Pongalrecipe. Rice and dal cooked with the ingredients like edible camphor,elachi, nutmeg and elachi make it smell and taste DIVINELY.
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 1 cup | 684.5 | 0.93 | |
  | 1 teaspoon | 23.69 | ||
  | 1 cup | 101.99 | 1.98 | 0.98 |
  | 2.5 cup | 625 | ||
  | 10 nos | 165.3 | 13.2 | |
  | 10 cup | 4485 | ||
  | 3 tablespoon | 744.3 | 80.64 | 20.97 |
  | 1 teaspoon | 7.6 | 0.02 | |
| Total | 6837.38 | 96.77 | 21.95 | |
Preparation Method
- 01 Take Rice and Moong Dal in a pressure cooker.
- 02 Add Milk with 4 cups of Water in it. Cook it.
- 03 Now add 1/2 cup of Water to the Jaggery and heat it.
- 04 When the Jaggery melts completely in Water , remove from fire.
- 05 Filter it and add to the Cooked rice.
- 06 Stir for 3 mins so that the Rice and the Jaggery blend together.
- 07 Heat Ghee in a pan and add Cashew Nut and raisin to it.
- 08 Fry Till it becomes golden brown and add to the pongal.
- 09 Finally sprinkle Cardamom Powder all over and serve.
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