Pongal 2020 recipes : Sakkarai Pongal: A sweet rice pudding that is made during the Pongal festival.

A harvest festival celebrated in southern India, especially among the Tamil community, Pongal is observed at the start of the month Tai, according to the Tamil solar calendar. Much like Makar Sankranti, Pongal too is dedicated to the Hindu sun god, Surya.

This year, Pongal falls between January 15 and January 18, according to the Gregorian calendar.

Traditionally, the festival is named after Pongal, the traditional dish prepared from the new harvest of rice boiled in milk with jaggery.

The festival is marked by preparing the pongal sweet dish. It is first offered to the gods and then shared among family members. In some communities, it is also offered to a cow.

There are four types of pongal dishes – the Chakarai Pongal, Venn Pongal, Melagu Pongal and Puli Pongal. The Chakarai or Sakkarai Pongal is generally prepared in temples as prasadam, while Venn Pongal is a savoury dish served in breakfast. The other two varieties are Melagu Pongal, a spicy variant made with moong daal, and Puli Pongal, which is made with tamarind and boiled rice.

Here are a few popular Pongal recipes one must try:

Sakkarai Pongal: A sweet rice pudding that is made during the Pongal festival.

Ingredients

• 1 cup split moong dal

• 1 cup raw white rice

• 4 cups jaggery

• Cashew nuts

• Raisins

• 1/4 teaspoon cardamom powder

• Water according to need

• 3 tablespoon ghee or clarified butter

Method

• Place washed split moong daal and rice in a pan and add 2-3 cups of water on it. Cook in a pressure cooker for 10 whistles and then allow it to cool.

• In a wok, add grated jaggery and 1/4 cup water and melt it in a low flame. Allow it to boil and stir to ensure there are no lumps.

• In a small frying pan, pour one tablespoon ghee and allow it to melt. Fry cashew nuts and raisins till they turn golden brown.

• Open the lid of the pressure cooker and with a ladle, mash the rice and dal mix till it turns mushy.

• Heat the pressure cooker on low flame and pour the jaggery mix into the mash and mix till everything is combined. Keep on boiling, add two tablespoon of ghee and elaichi powder. Mix well.

• Keep on stirring so that the bottom does not stick. Finally add the cashew nuts and raisins to the mixture before allowing it to cool a bit. Serve.