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How to Make Sakkarai Pongal in a Pressure Cooker: A Step-by-Step Guide

Sakkarai Pongal, a sweet delicacy that hails from the South Indian cuisine, is not just a dish but a celebration of flavors. This blog post will guide you through the process of preparing this delicious dish in a pressure cooker, making it a quick and easy cooking experience.

How To Make Sakkarai Pongal In Pressure Cooker Instant Easy

About Sakkarai Pongal

Sakkarai Pongal is a traditional South Indian dish typically prepared during the harvest festival of Pongal. It is a sweet rice pudding made from newly harvested rice, lentils, jaggery, ghee, and garnished with cashews and raisins. Cooking it in a pressure cooker simplifies the process without compromising the authentic taste.

Items Required and Quantity

• Rice: 1 cup
• Moong Dal (Split Yellow Gram): 1/4 cup
• Grated Jaggery: 1.5 cups
• Ghee: 1/2 cup
• Cashews: 10-12 pieces
• Raisins: 10-12 pieces
• Cardamom Powder: 1 teaspoon
• Edible Camphor (optional): a tiny pinch
• Water: 4 cups

Nutritional Information

A single serving of Sakkarai Pongal approximately contains 250 calories, 3g protein, 40g carbohydrates, 10g fat, and 2g fiber. Please note that these figures can vary based on the exact quantities used.

Cooking Time and Preparation Time

The cooking time for Sakkarai Pongal is about 30 minutes and the preparation time is around 10 minutes.

Cooking Procedure Overview

The process involves cooking rice and moong dal together in a pressure cooker. Simultaneously, a syrupy concoction is prepared by melting jaggery. The cooked rice and dal are then mixed with this syrup. Finally, the dish is flavored with cardamom and garnished with ghee-roasted cashews and raisins.

Detailed Step-by-Step Cooking Procedure

1. Rinse the rice and moong dal together until the water runs clear. Add them to the pressure cooker along with 4 cups of water.
2. Cook the mixture in the pressure cooker for about 4 whistles.
3. While the rice and dal are being cooked, take the grated jaggery in a pan, add a little water and allow it to melt.
4. Once the jaggery has completely melted, strain it to remove any impurities.
5. Open the pressure cooker after the steam has released naturally. The rice and dal should be mushy by now.
6. Add the strained jaggery syrup to the cooked rice and dal, and mix well.
7. In a separate pan, heat some ghee and roast the cashews and raisins until they turn golden brown.
8. Add these roasted cashews and raisins, along with cardamom powder and a pinch of edible camphor (if using), to the Pongal.
9. Stir everything together and your Sakkarai Pongal is ready to be served.

Tips

• Use good quality jaggery for the best flavor.
• You can adjust the quantity of jaggery based on your sweetness preference.
• Do not skip adding ghee as it gives a rich taste to the Pongal.

Things to Know and FAQs

Sakkarai Pongal tastes best when served hot. Some common FAQs include whether Sakkarai Pongal can be made without ghee (it can be, but ghee gives it a rich flavor), whether the sweetness can be reduced (yes, adjust the quantity of jaggery to your liking), and how long it can be stored (it stays good for about 2 days when refrigerated).

In conclusion, Sakkarai Pongal is a simple yet flavorful dish that you can prepare at home using a pressure cooker. It is not only easy to make but also incredibly delicious. So, why wait? Try out this recipe today and enjoy this sweet delight with your loved ones.

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