Here is the recipe for sweet pongal / Sakarai pongal. Pongal is prepared in all Tamil peoples home to denote the beginning of the Tamil month Thai. Here is my mom’s recipe.
The pongal is left to spill out of the pot as it cooks. If you do not want the pongal to boil over as it cooks, add a few drops of oil to the rice and dal as it cooks.
I always use dark brown jaggery. It gives a dark colour and tastes better than the light brown jaggery.
In the US, dark brown jaggery is packaged as South Indian Jaggery.
- Water – 6 cups
- Raw Sona Masoori Rice / Pacha Arisi – 2/3 cup
- Yellow moong dal / Pacha Parippu – 1/3 cup
- Dark brown Powdered Jaggery – 1 cup +1/2 cup (
- Ghee – 3 + 1/2 tbsps
- Whole Cashews – 12, broken
- Dried Raisins…
View original post 179 more words