Creamy Sarkarai Pongal

 

Ingredients

• Moong Dal – ½ cup

• Raw Rice – 1 cup

• Jaggery – 3 cups

• Milk – 2½ cups

• Cardamom powder – 2 tsp

• Cooking Camphor – a pinch (a dot)

• Almonds – 10 nos

• Cashews – 30 nos

• Afghan Raisins – ½ cup

• Ghee – 1½ cups

Preparation Steps

1. Almond-Cashew Paste

• Soak 10 almonds and 10 cashews in hot water for 30 minutes.

• Peel the almonds.

• Grind the almonds and cashews together with ½ cup milk into a smooth paste. Set aside.

2. Cooking Dal & Rice

• In a kadai, dry roast moong dal until aromatic.

• Add raw rice and stir-fry for 5 minutes.

• Wash the roasted dal-rice mix thoroughly, drain, and transfer to a 3-litre pressure cooker.

• Add 2 cups milk and 3 cups water.

• Cook until 5–6 whistles. Switch off and allow pressure to release.

3. Jaggery Syrup

• In another kadai, add 3 cups jaggery with ½ cup water.

• Heat until jaggery melts completely.

• Filter through a tea strainer to remove impurities.

• Continue heating until the syrup thickens slightly.

4. Combining Base

• Once pressure releases, add the cooked dal-rice mixture into the jaggery syrup.

• Mash and mix well until it forms a smooth, homogeneous base.

• Add ½ cup ghee and stir continuously.

• When absorbed, add another ½ cup ghee and keep stirring.

5. Garnishing

• In a small pan, heat ½ cup ghee.

• Fry the remaining cashews and raisins until golden brown.

• Add them to the pongal along with cardamom powder and a pinch of cooking camphor.

• Finally, mix in the prepared almond-cashew paste thoroughly.

✨ Serving

Your Creamy Sarkarai Pongal is now ready! Serve warm, garnished with a drizzle of ghee if desired.