Know the details about the Sakkarai Pongal In Cooker With Jaggery Instant Easy Cooking, Sakkarai Pongal In Cooker With Jaggery Cooking Procedure

Sakkarai Pongal in Cooker with Jaggery: A Delicious Recipe Guide

Sakkarai Pongal, a delightful South Indian dessert, is a sweet dish that brings together the richness of rice, lentils, jaggery, and ghee. Traditionally made during the Pongal festival, this dish can be enjoyed any time of the year. This post provides a step-by-step guide on how to make Sakkarai Pongal using a pressure cooker.

Sakkarai Pongal In Cooker With Jaggery Instant Easy Cooking

About Sakkarai Pongal

Sakkarai Pongal is a celebratory dish of Tamil Nadu, typically prepared during the harvest festival of Pongal. However, its sweet, creamy taste has won hearts beyond regional boundaries. Made in a pressure cooker, it’s a quick and easy recipe that promises an authentic taste.

Items Required and Quantity

• Rice: 1 cup
• Split yellow moong dal: 1/4 cup
• Jaggery: 1.5 cups
• Ghee: 1/2 cup
• Cashews: 10-12, whole
• Raisins: 10-12
• Cardamom powder: 1/2 teaspoon
• Edible camphor (optional): a pinch
• Water: 4 cups

Nutritional Information

A serving of Sakkarai Pongal approximately contains 250 calories, 3g protein, 40g carbohydrates, 10g fat, and 1g fiber. Please note that these figures can vary based on the exact ingredients used.

Cooking Time and Preparation Time

The total cooking time for Sakkarai Pongal is around 30 minutes, while the preparation time is approximately 10 minutes.

Cooking Procedure Overview

The process involves cooking rice and moong dal together in a pressure cooker until soft. Meanwhile, jaggery is melted with a bit of water to form a syrup. This is then added to the cooked rice and dal mixture, followed by ghee-roasted cashews, raisins, cardamom powder, and a pinch of edible camphor for extra flavor.

Detailed Step-by-Step Cooking Procedure

1. Rinse the rice and moong dal together under running water until the water runs clear.
2. Transfer the rice and dal into a pressure cooker, add four cups of water and cook it for 4-5 whistles on medium flame.
3. While the rice and dal are cooking, prepare the jaggery syrup. In a pan, add jaggery and a little water. Allow the jaggery to melt completely. Once done, strain the syrup to remove any impurities.
4. Open the pressure cooker once the pressure has released naturally. The rice and dal should be cooked soft.
5. Add the strained jaggery syrup to the cooked rice and dal. Mix well and cook on low flame for 10 minutes.
6. In a separate pan, heat some ghee. Add cashews and raisins, frying until they turn golden brown.
7. Add the ghee-roasted cashews, raisins, cardamom powder, and a pinch of edible camphor (if using) to the Pongal. Mix well.
8. Serve your Sakkarai Pongal hot, garnished with a few more cashews and raisins if desired.

Tips

1. Always use good quality jaggery for the best taste.
2. Adjust the quantity of jaggery based on your sweetness preference.
3. Do not skip the ghee as it gives the Pongal its rich flavor.

Things to Know and FAQs

Sakkarai Pongal is best enjoyed fresh and hot. It can be stored in the refrigerator for a couple of days and reheated before serving.

Common FAQs include whether Sakkarai Pongal can be made vegan (yes, replace ghee with vegan butter or oil), if it can be made without a pressure cooker (yes, but it will take longer), and if other types of dal can be used (traditionally, yellow moong dal is used, but you can experiment with others).

In conclusion, Sakkarai Pongal is a delicious and easy-to-make dessert that can add sweetness to any occasion. With this guide, you can now make your own Sakkarai Pongal at home and enjoy this traditional South Indian delicacy.

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