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Sakkarai pongal in a pressure cooker

Sakkara Pongal in a pressure cooker

Veena
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Course Dessert
Cuisine Indian
Calories 3879 kcal

Equipment

  • Pressure cooker

Ingredients
  

  • 2/3 Cup Raw rice
  • 1/3 Cup Green gram dal
  • 1 1/4 Cup Jaggery powder
  • 2 Cups Water
  • 1+1 Cups Milk+Water
  • 1/2 tsp Cardamom powder
  • 3 Tbsp Ghee
  • 10 Cashew
  • 10 Raisin
  • A Pinch Pacchai larpooram

Instructions
 

  • Heat 1 tbsp ghee in a pressure pan. Add cashew nuts to it, roast it till it becomes light brown and take it out.
  • Add raisins and fry it. When it becomes plump, take it out and keep aside.
  • In the same pan, add the moong dal and roast it till a good flavor emanates. Do not let it brown.
  • To the same pan, add the washed rice and water. Mix well. Close the lid, put the weight on and let it cook for 3-4 whistles. Let the presure release on its own
  • Meanwhile add 1/2 cup water to the jaggery and boil it for 3-4 minutes on low heat. Strain it if there are impurities in the jaggery
  • Once the pressure has released, open the lid, add milk and mash well. Continue to cook on low flame , mashing and stirring for few minutes.
  • Now add the jaggery syrup and mix well. Add the cardamom owder and pachai kalpuram. Mix well. Continue to cook while stirring till everything comes togther. Switch it off. It will thicken once it cools down
  • Add the fried nuts and the rest of the ghee. Mix well. Offer it to the lord and then enjoy what you have cooked

Nutrition

Sodium: 1208mgCalcium: 3203mgVitamin C: 1mgVitamin A: 4481IUSugar: 391gFiber: 9gPotassium: 3836mgCholesterol: 384mgCalories: 3879kcalSaturated Fat: 79gFat: 140gProtein: 114gCarbohydrates: 531gIron: 8mg
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