Name: Sakkarai Pongal (Rice-and-lentil dessert)
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 cups (600 ml) milk; ¾ cup (150 grams) short grain rice, soaked for 30 minutes; 1 cup (200 grams) grated cane jaggery; 1 tablespoon sugar; ¼ cup (50 grams) dhuli moong dal (split skinless green gram); 3 green cardamom pods; 2 tablespoons raisins; 1 tablespoon chopped fresh coconut; ¼ cup (50 grams) plus 1 tablespoon ghee; 7 or 8 cashews

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Break the cardamom pods and put the seeds in a spice grinder. Add the sugar and grind to a fine powder.
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.
Drain and add the rice to the same heated pan and dry-roast for 1 minute. Transfer to another bowl and