Know the details about the Sakkarai Pongal With Karupatti Easy Instant Cooking Procedure, Sakkarai Pongal With Karupatti Easy Cooking Process

Sakkarai Pongal with Karupatti: A Sweet Delight from South India

Sakkarai Pongal, a traditional South Indian dish, is a sweet pudding made during the harvest festival of Pongal. Prepared with rice, lentils, and jaggery, it gets a healthier twist when you use karupatti (palm jaggery) instead of regular jaggery. Here’s everything you need to know about preparing this delectable dish.

Sakkarai Pongal With Karupatti Easy Instant Cooking Procedure

About Sakkarai Pongal with Karupatti

Sakkarai Pongal with karupatti is a delightful blend of flavors, textures, and aromas. The sweetness of karupatti, combined with the creaminess of rice and lentils, and the crunch of cashews and raisins, makes this dish a favorite among all age groups.

Items Required and Quantity

• Raw Rice: 1 cup
• Yellow Moong Dal: 1/4 cup
• Karupatti (Palm Jaggery): 1 cup
• Ghee: 4 tablespoons
• Cashews: A handful
• Raisins: A handful
• Cardamom Powder: 1 teaspoon
• Edible Camphor: A pinch (optional)

Nutritional Information

A serving of Sakkarai Pongal with Karupatti is rich in carbohydrates and proteins. It also provides healthy fats from ghee and a good amount of iron from palm jaggery.

Cooking Time and Preparation Time

Preparation time: 15 minutes Cooking time: 30 minutes

Cooking Procedure Overview

The cooking procedure involves roasting moong dal, cooking it with rice, and preparing a jaggery syrup with karupatti. These are then mixed together and garnished with ghee-roasted cashews and raisins.

Step-by-Step Cooking Procedure

1. Dry roast the moong dal until it emits a nice aroma. Rinse it along with rice, and cook them together in a pressure cooker.
2. In a separate pan, add karupatti and water. Let it melt and come to a boil to form a syrup.
3. Once the pressure releases from the cooker, mash the cooked rice and dal slightly. Add this to the boiling karupatti syrup.
4. Cook this mixture on low flame, stirring continuously until everything combines well.
5. Heat ghee in a small pan. Roast cashews and raisins until golden brown.
6. Add the roasted cashews, raisins, cardamom powder, and edible camphor (if using) to the Pongal. Mix well and turn off the heat.

Tips

• You can adjust the quantity of karupatti depending on your preferred level of sweetness.
• Ensure to stir the Pongal continuously while cooking to prevent it from getting burnt at the bottom.

Things to Know

Sakkarai Pongal with Karupatti is not just a festive dish but also a healthier dessert option due to the use of palm jaggery, which is rich in nutrients.

FAQ

1. Can I replace karupatti with regular jaggery?

Yes, you can replace karupatti with regular jaggery. However, using karupatti gives the Pongal a unique flavor and added nutritional benefits.

2. What if I don’t have edible camphor?

Edible camphor is optional. It’s used to enhance the flavor but can be omitted if not available.

3. Can I use any other lentil instead of moong dal?

Traditionally, yellow moong dal is used for Sakkarai Pongal. However, you can experiment with other lentils based on preference.

Enjoy the sweetness of tradition with a healthy twist in Sakkarai Pongal with Karupatti. This detailed guide will help you prepare this delicious dish effortlessly at home, making your festive celebrations even more special.

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