Sweet Rice (Sarkarai Pongal)
"Pongal" is the harvest festival of south India, when this sweet dish is prepared. The traditional approach is to slow-cook sweet pongal in a pot until it boils over, when the family exclaims "Pongalo pongal". I usually prepare this only once a year, on Pongal day :) Personally, I prefer the taste of its cousin Akkaravadisal, which I choose to make more often, but each is unique in its own way.

Ingredients: (serves 4)

rice - 3/4 cup
mung beans - 3/4 cup
fat free milk - 6 cups
jaggery/sugar - 1 1/2 cups
clarified butter (ghee) - 6 tbsp
sliced almonds / broken cashews - 2 tbsp
raisins - 2 tbsp

Fry nuts and raisins in a little ghee and keep aside. Fry rice and mung bean in a little ghee and pressure cook with milk and jaggery until soft (even mushy is fine). Once cooked, add remaining ghee, nuts and raisins.

If you can't use fat free milk, dilute the milk with some water.
1 Response
  1. Maricar Says:

    How come when I click on a recipe that looks delicious, I get sent right to you? Can't wait to try this!

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