Sakkarai Pongal

 I wish a very Happy Tamil New year to my readers. I made Sakkarai Pongal (sweet pongal) as part of the celebrations.  An insider who makes this delicacy in temples shared it and I was surprised pleasantly by the results. The addition of saffron adds additional taste and nice color to the sweet. My mom does it in a different way by adding milk and yellow moong dhal. Believe me this sweet is definitely tempting, melting and crunchy with nuts.                          

Ingredients: 

1/2 cup of raw rice

2 cups of water
1/2 cup of powdered jaggery
8 cashew nuts
8-10 raisins 
pinch of saffron
1 tbsp of milk
2 tbsp of ghee 



Preparation:


1.Soak rice in water for 30 minutes. Add the water to the pressure cooker, as the water starts to boil.
2.Wash the rice and add to the water. Close the lid and pressure cook for about 3 whistles, then simmer for 10 minutes.
3. Melt the jaggery with little water. Stir well till there is no lump formation. Add to the cooked rice.
4.Immerse saffron in a tbsp of warm milk and add to the rice.
5.Heat the ghee in the pan and add the cashew nuts and raisins. As the cashew nuts turn golden brown, transfer it to the rice. 
6.Mix them well.Yummy and delicious sakkarai pongal is ready.