Sakkara Pongal
A Sweet relish loaded with proteins, which is drenched in jaggery syrup, ghee and with crunchiness of roasted cashew and grapes. Ingredients:
Raw Rice - 500 g Water- 2000 ml Jaggery- 500 g Pasi Paruppu (Split Green Gram) - 250 g Water- 300 ml Ghee- 100 ml Cashew- 100 g Dry Grapes 100 g Elachi (Cardamom) - a pinch Salt a pinch
Method:
Heat a pressure pan and add 3 tbsp ghee.Fry dry grapes till they get bulged.
Remove dry grapes, and fry cashew til they are crisp.
Remove cashew and fry spit green gram till a nice roasted aroma arises.
Add 300 ml water and pressure cook for 3 whistles in a pressure cooker.
Once cooked and pressure comes down, heat the cooker again and add 2 litres of water and a pinch of salt.
Add rice and again pressure cook for 6 whistles.Once the pressure comes down open the lid and heat the pressure cooker again.
Add jaggery and simmer the flame or heat to minimum.
Keep stirring till jaggery melts.
Add ghee, fried grapes and cashew and stir well.Add elachi and stir well.
