Kids favourite Sakkarai Pongal| Chakkara Pongal Recipe| சர்க்கரை பொங்கல்

For Pressure Cooking:

Rice - 1/2 cup (Rinsed)
Moong Dal (பாசிப்பருப்பு) - 1/4 cup (Rinsed)
Water - 1.5 cup
Milk - 1 cup
Salt - a pinch (to enhance taste)

For Tempering:

Ghee (Clarified butter) - 3-4 tbsp
(For frying nuts and raisins and tempering)
Cashew nuts (kaju) - 10-15 (or 1/8 cup)
Raisins (kishmish) - 1 tbsp
Jaggery - 3/4 to 1 cup
Water - (1/2 - 3/4) cup
Cardamom powder (Elachi powder) - 1/4 tsp

Heat the pressure cooker in medium flame
Add 1tsp Ghee
Moong Dal (பாசிப்பருப்பு) - 1/4 cup (rinsed)
Saute for 1-2 minutes
Turns Aromatic
(Make sure Dal doesn't color change )
Add Rice - 1/2 cup (rinsed)
Saute for 1 minute
Add Water - 1.5 cup
Milk - 1 cup
(Milk is added to get creamy consistency, you can also skip milk and add 2.5 cup water )
Salt - a pinch (to enhance taste)
Mix well.
Cover and Pressure cook for 4 - 5 whistles on medium flame(or cook until it is soft and mushy)
Mix well and keep aside.

Now let's give Tempering

Heat the Pan in medium flame
Add Ghee (Clarified butter) - 2 tsp
Cashew nuts (kaju) - 10-15 (or 1/8 cup)
Saute well, until Cashew nuts turns slight golden brown
Add Raisins (kishmish) - 1 tbsp
Saute well, Keep aside.
In the same pan
Add Jaggery - 3/4 - 1 cup
Water - 1/2 - 3/4 cup
Stir well until the Jaggery melts completely.
Turn off the flame.
Heat the pressure cooker in medium flame
Use Seive and Strain the Jaggery syrup, add it to cooked dal and rice.
Mix well.
Add Ghee 2tbsp
Mix well.
Add Fried Cashews and Raisins.
Cardamom powder (Elachi powder) - 1/4 tsp.
Mix well, cook for 2 - 3 minutes in medium flame.
Finally add 1 tbsp of ghee (optional)
Our Delicious Sakkarai Pongal (சர்க்கரை பொங்கல்) is ready to serve!!!