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Sakkarai Pongal with Nattu Sakkarai: A Traditional Delicacy with a Healthy Twist

Sakkarai Pongal, a hallmark of South Indian cuisine, is a sweet dish that is a staple during the Pongal festival. The dish gets an interesting and healthier spin when made using Nattu Sakkarai (country jaggery). Here’s your comprehensive guide to making this delightful dish.

Sakkarai Pongal With Nattu Sakkarai Easy Cooking Instant Steps

About Sakkarai Pongal with Nattu Sakkarai

Sakkarai Pongal with Nattu Sakkarai is a sweet, creamy concoction of rice, lentils, and country jaggery. The use of Nattu Sakkarai, which is less processed and more nutritious than regular jaggery, lends a unique taste and a plethora of health benefits to the dish.

Items Required and Quantity

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

Nutritional Information

Sakkarai Pongal with Nattu Sakkarai is a good source of carbohydrates, proteins, and healthy fats. It also provides essential minerals like iron and calcium from the country jaggery.

Cooking Time and Preparation Time

Preparation time: 15 minutes Cooking time: 30 minutes

Cooking Procedure Overview

The cooking procedure involves roasting and cooking moong dal with rice, preparing a syrup using Nattu Sakkarai, and then combining these with ghee-roasted cashews and raisins.

Step-by-Step Cooking Procedure

1. Dry roast the moong dal until it gives off a pleasant aroma. Rinse it along with rice, and cook them together in a pressure cooker.
2. In a separate pan, add Nattu Sakkarai and some water. Allow it to 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 Nattu Sakkarai syrup.
4. Cook this mixture on a low flame, stirring continuously until everything combines well.
5. Heat ghee in a small pan. Roast cashews and raisins until they turn 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

• Adjust the quantity of Nattu Sakkarai as per your preferred level of sweetness.
• Stir the Pongal continuously while cooking to prevent it from sticking to the bottom of the pan.

Things to Know

Sakkarai Pongal with Nattu Sakkarai is not just a festive dish but also a healthier dessert option due to the use of country jaggery, which retains more nutrients than regular jaggery.

FAQ

1. Can I replace Nattu Sakkarai with regular jaggery?

Yes, you can replace Nattu Sakkarai with regular jaggery. However, using Nattu Sakkarai imparts a unique flavor and additional nutritional benefits to the Pongal.

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

Edible camphor is optional. It’s used to enhance the flavor but can be skipped 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 your preference.

Relish the sweetness of tradition with a healthful twist in Sakkarai Pongal with Nattu Sakkarai. This detailed guide will help you prepare this delicious dish effortlessly at home, adding a special touch to your festive celebrations.

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