Sanjeev Kapoor

Sakkarai Pongal

Rice-and-lentil dessert

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000How to Cook Indian
How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

The festival of Pongal in Tamil Nadu celebrates the harvest and marks a period of prosperity and plenty. Ponga literally means “overflowing,” and it is customary to cook this sweet in small pots and allow it to boil over as a mark of thanksgiving.

Ingredients

  • 3 green cardamom pods
  • 1 tablespoon sugar
  • ¼ cup (50</

Method

  1. Break the cardamom pods and put the seeds in a spice grinder. Add the sugar and grind to a fine powder.
  2. Place a nonstick saucepan over medium heat. Add the dal and dry-roast for 2 to 3 minutes or until fragrant. Transfer to a bowl and set aside.
  3. Drain and add the rice to the same heated pan and dry-roast for 1 minute. Transfer to another bowl and