Sakkarai pongal

This is my 200th post. Mostly everyone does for pongal festival. But we have rice and grated jaggery on the day of pongal. My son Ro likes this pongal very much, rarely I pack for his lunch box too. This is a sweet version of pongal. Many of them add edible camphor. I don't like the flavor of it. If you are interested you can add a pinch. For temples or festivals they do sakkarai pongal as neivedhiyum. If you don't have jaggery try adding dark brown sugar.

Ingredients:

• Raw rice - 1 cup
• Moong dal - 1 tbsp
• Jaggery - 1 cup
• Ghee - 2 tbsp
• Cardamon powder - 1/4 tsp
• Cashews - 5

Method:

Heat moong dal in a fry pan till aroma rises. Combine with raw rice in a big bowl and wash with plenty of water then add 3 cups of water and pressure cook it.

Place the grated jaggery in a wide pan and heat with 1/4 cup of water. After the jaggery melts filter to remove impurities, if any.

Heat the jaggery water in a pan till the jaggery thickens. When added in a bowl of water the jaggery should not dissolve. Immediately transfer the cooked rice to the jaggery water.

Add ghee litlle by little and mix throughly. Add the cardamon powder and switch it off. In a small pan add a tsp of ghee and add the cashews and fry till golden brown. Transfer to pongal.

 Sakkarai pongal is ready.