A traditional rice based dish that is made during Sankarnati / Pongal. Rice and moong dhal cooked in jaggery syrup. This is a gluten free dessert.
Roast the Moong dhal on medium flame. As it turns golden brown and when you can smell the wonderful aroma of the dhal; turn off the stove.
Cook the dhal and rice, separately in the pressure cooker in one cup milk and enough water to cook it well. (1) The rice should be mushy and smashed very well. So add more water than usual and keep extra whistles. Smash the cooked rice and dhal. You can add warm milk to it if it becomes very dry. (2) Keep it aside.
Heat the pan and add jaggery and 2 tablespoon water. Do not add much water. Once the jaggery is dissolved turn off the stove.
Filter it using a strainer and once again pour it in the same pan and heat it again. Bring it to a boil on a medium flame.
Keep stirring till the jaggery mixture thickens and sticks to the finger when you touch it. At that time, add the cooked rice mixture and stir it.
Keep stirring until the pongal gets thicker. Add 4 tablespoons of ghee in intervals. Finally add the cardamom powder and roasted cashews.
Turn off the flame and enjoy warm.
Sakkarai pongal | Chakkarai pongal https://www.themagicsaucepan.com/festival/pongal-festival/sakkarai-pongal-sweet-pongal