Sakkara Pongal My Way(Rice and Lentil Harvest Pudding)

Wishing you all a very happy Pongal,Makar Sankranti/Lohri/Bihu

As I posted Peanut and Til Chikki,I also mentioned about the South Indian festival of Pongal which is celebrated at the same time signifying the Harvest festival.The main recipe of the South Indians is as per the festival name – Pongal.Pongal is taken from the word “Pongu” meaning boil referring to boiling fresh milk.So if there is milk,there is a pudding and this refers to the first step of boiling the milk in a new pot.So this is what people ask each other

“Has the milk boiled”?

Then harvested rice and lentils are put into the boiling milk and cooked till tender after which jaggery is added for taste.

This was the traditional method of cooking Pongal.These days where we do not have time for even taking care of ourselves thanks to some problems which we created ourselves,we need to change as per the times.The preferences of everyone has to be taken into account as well as the “quick cook” aspect.

This recipe is not the traditional Pongal recipe but a mix of Sakkara Pongal and Akkaravadisal – The famous Iyengar Payasam.But unlike Akkaravadisal in which the rice and lentils are cooked to an almost mashed mass,this pudding has intact but milky and juicy rice and lentils. Apart from that this delicious pudding has my own adaptations and twists and pulls which makes it an outstanding dessert every Pongal.People in my family do not like a lot of sweets,nor ghee but love to revel in milky,thick desserts.That is why the recipe is adapted to their likes and I am sharing the recipe with you all!

A bowl full of utter deliciousness…….

Preparation Time : 30 minutes

Makes : 12-15 servings

INGREDIENTS

1 cup small grained rice(Sona Mansuri,Surti Kolam)

1/2 cup Mung Dal(small yellow lentils)

1 liter milk

1 tin condensed milk

250 gms Jaggery

1 tbsp ghee

2 tbsp Cashewnuts(broken into pieces)

2 tbsp Golden Raisins

2 tsp Cardamom Powder(Elaichi)

1 1/2 tsp Ginger Powder(Sonth)

METHOD

Dry roast the Mung Dal till pinkish red on medium heat and leave to cool.Wash and soak rice for 10 – 15 minutes.

In a pressure cooker add the rice and lentils and cook for 3-4 whistles.Allow to cool and open lid.The mixture should be cooked and soft.

Add the milk and mix well.Put the pan back on medium heat and add jaggery.Allow to cook for 10 minutes stirring in between till jaggery melts.Cook till the milk reduces by approximately half and the rice and lentils cook a little more.Now add the condensed milk and mix well.Add the Cardamom and Ginger powders and mix till incorporated.Take off heat and cool.

Fry the nuts and raisins in ghee and pour into the Pongal.Mix well.In case the pudding is very thick then add 1 1/2 cups of cold milk to bring it to the right consistency.

Serve warm or at room temperature.