I followed my regular Sakkarai Pongal recipe and the sweetness was fine for others, maybe I would have liked some more.
Panang Kalkandu Sakkarai Pongal
Rice – 3/4 cup
Split Yellow Moong Dal – 1/4 cup
Water – 2 & 1/2 cup
Bengal Gram – 1 tbsp
Palm Sugar – 1 cup (can increase to another 1/2 cup if required)
Ghee – 2 tlbs
Cardamom powder a pinch
Roasted Cashew nuts & Raisins
How to make the Pongal
Crush down the palm sugar. Heat 1 cup of water and melt the palm sugar to remove impurities. Then let it cook further for 5 -7 mins in simmer to thicken.
Clean and soak rice and dal for 10 mins. Add water and Cardamom powder to the rice and dal, pressure cook for 2 whistles.
Once the pressure falls down, add the palm sugar water to the rice. Pressure for another 1 whistle.
Heat a pan with 2 tbsp ghee, roast cashew nuts and raisins. Pour on the pongal.