Shakarai Pongal

Shakarai Pongal is made in all Tamil Brahmin houses on Pongal/ Sankranti, and it is a perennial favourite with kids and adults alike. I've tried making it once before, but this was the first time I came out okay- though it can be much better.

 
2 measures rice
3/4 measures dhuli moong dal
6 measures milk+water, with slightly more water than milk
3 measures jaggery
ghee
cardamon powder
dry fruits for ganishing


Roast the moong dal till it turns brown. Cook the roasted dal, the rice and the milk+water till the rice becomes really soft. I know a lot of people pride themselves on "every dana standing out", but that is not how pongal is supposed to be- pongal is supposed to be mushy.

Stir in 3 parts of gur (I used only 2, because we don't like it very sweet), and ghee, and cook the mixture with constant stirring till it turns brown. The brown colour is also dependent on the gur, so even if the colour is not brown (mine wasn't), you still know when it is done, because of the "cooked" smell.

Stir in powdered cardamon, and cashew and kishmish fried in ghee.

Serve HOT.


You can cook the rice and dal it in a pressure cooker, but it is supposed to be made in an open pot/ kadhai, and I feel that is more sensible, because this way you know exactly when it is done.