Sakkarai Pongal Recipe Sweet Pongal Recipe Raks Kitchen Indian Take pressure cooker pan firstly, add ¼ teaspoon ghee and roast the moong dal. ingredients for a temple style sweet pongal. 2. add water, washed rice as well as a pinch salt. then, pressure cook for 4 whistles. mash it once done. 3. meanwhile, powder jaggery, heat it with water just to immerse it and bring to boil. Drain from ghee, set aside. in the same ghee, roast aval poha (flattened rice) in medium flame until it puffs up. add 1 & ½ cup water, salt and bring to boil. cook covered until cooked soft. once done, add cooked moong dal and mix well. add jaggery syrup, mix and boil for 2 minutes.
Sakkarai Pongal Recipe Sweet Pongal Recipe Raks Kitchen Indian Roast the moong dal in a teaspoon of ghee until golden (optional). roasting gives a unique flavor. wash the millet and add it to the roasted dal. 2. pressure cook with 2 cups water for 3 to 4 whistles. you can do it directly in a small pressure cooker like me or in a separate container kept inside the cooker. 3. Filter the jaggery syrup to the rice and mix. some people like to thicken the jaggery syrup first and then add to the sweet pongal. if you want to do that, filter the syrup to a separate pot and boil it till it thickens and then add it to the rice. 8. add ½ to ¾ teaspoon cardamom powder. Instructions. firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes) add in 2¼ cup water and pressure cook for 4 5 whistles. make sure the dal and rice is cooked completely. further in a pan take ¾ cup jaggery and ¼ cup water. keep stirring till the jaggery melts completely. If your moong lentils cook faster, then add 2.5 cups water and pressure cook them for 2 to 3 whistles on medium heat. cooking in a pan: you can easily make chakkara pongal on the stove top in a pot or pan. dry roast the rice and lentils first. add them in a pan with 4 to 4.5 cups water and cook until softened.
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