Tamil Nadu

Sakkarai pongal

Name: Sakkarai pongal
Total time: 45 min
Yield: 6 servings
Cuisine: Tamil
Ingredients: 3/4 cup rice; 1/4 cup moong dal (split yellow mung beans); 2 cups water; 3/4 cup milk; 1 cup grated jaggery; 4 tbsp ghee; 12 cashews; 1 tbsp raisins; 1/4 tsp cardamom; a pinch salt

Rice, moong dal and jaggery cooked till it hugs the spoon. Pongal in festival mode.

45 minTime

5 gProtein each

mildSpice

The overflowing pot3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

394kcalsame

5 gproteinsame

2 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Moong dal (split yellow mung beans)¼ cup

Water2 cups

Milk¾ cup

Jaggery1 cup, grated

Ghee4 tbsp

Cashews12

Raisins1 tbsp

Cardamom¼ tsp

Salta pinch

Method

5 steps

1Dry roast the moong dal until fragrant. Rinse with the rice.
2Pressure cook rice and dal with water and milk for 4 whistles. Let pressure release naturally. Mash well.
3Melt the jaggery in a little water and strain.
4Add the jaggery syrup to the rice and cook, stirring, until thick.
5Fry cashews and raisins in ghee and add with cardamom and a tiny pinch of edible camphor if you like.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Sakkarai pongal

Rice, moong dal and jaggery cooked till it hugs the spoon. Pongal in festival mode.

45 minTime

5 gProtein each

mildSpice

The overflowing pot3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

394kcalsame

5 gproteinsame

2 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Moong dal (split yellow mung beans)¼ cup

Water2 cups

Milk¾ cup

Jaggery1 cup, grated

Ghee4 tbsp

Cashews12

Raisins1 tbsp

Cardamom¼ tsp

Salta pinch

Method

5 steps

1Dry roast the moong dal until fragrant. Rinse with the rice.
2Pressure cook rice and dal with water and milk for 4 whistles. Let pressure release naturally. Mash well.
3Melt the jaggery in a little water and strain.
4Add the jaggery syrup to the rice and cook, stirring, until thick.
5Fry cashews and raisins in ghee and add with cardamom and a tiny pinch of edible camphor if you like.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sakkarai pongal

Make it your way

Ingredients

Method

Sakkarai pongal

Make it your way

Ingredients

Method

Make it a meal