7FebruarySakkarai PongalSriram J. Iyer Print Recipe Sakkarai Pongal Prep Time 5 mins Cook Time 20 mins Servings members Ingredients1 cup Raw Rice.75 cup Moong Daal.5 Cup Milk10 Pieces Cashew1 Tsp Cardamom Powder2 Cup Jaggery Urundai Vellam - Big size Balls Prep Time 5 mins Cook Time 20 mins Servings members Ingredients1 cup Raw Rice.75 cup Moong Daal.5 Cup Milk10 Pieces Cashew1 Tsp Cardamom Powder2 Cup Jaggery Urundai Vellam - Big size Balls Instructions Heat the Moong daal in a pan for few minutes (Making sure that the colour doesn't change) Mix Raw rice, Moong Daal and Milk and add 5 Cups of Water and cook in a pressure cooker. Once completed, mash the same. Powder the Jaggery heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve and filter it. Add Mashed Mix and add to the Jaggery water. Keep the mix and boil the same. Mix well and cook in medium flame for 5 minutes. ( Add needed water or milk if it gets dry while cooking).Add ghee little by little while cooking. Lastly add the fried cashews and raisins. Recipe NotesAdding Nutmeg seeds will also give a different taste and flavourAdding bit of edible camphor gives a different aromaUrundai Vellam ( Big size Jaggery Balls ) gives a perfect tasteAdding condensed milk will makes the taste richerThere are many other toppings which can be added to this recipe, this is the basic preparation method, extra toppings adds flavour and aroma! Powered by WP Ultimate RecipeLeave a Reply Cancel replyYour message*You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>Name*Email*Url Save my name, email, and website in this browser for the next time I comment.