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
Ingredients Needed:
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
Garnishing
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
9 comments
That pongal sounds yummy as I am partial towards the sweet dish.I was expecting to see that panang kalkandu in your step-wise pictures but surprisingly this time you posted the final image. 🙂
Sakkara Pongal is a big favorite at home. And amazing idea to use panagal kandu instead of jaggery….looks yumm and more yumm
Love this sweet pongal recipe. What an amazing and traditional dessert.
Good idea creating something new from the tried and tested. Changing the sweetener can change the flavor.
Sakkarai pongal looks inviting.I will try it soon.
Panna kalkandu gives a very earthy flavor and I love it. Love the use of it in Sarkarrai pongal 🙂
Adding panang kalkandu to the usual sakkarai pongal is definitely an interesting option..loving it.
Love this dessert!
I like the flavor of palm sugar – this must taste delicious