Today, I have with me Sona, who blogs at "Spill the Spices". Hers is a vegetarian blogs with a variety of Keralite and Tamilian delicacies and some delicious bakes as well. I chat with her on and off, however off late, we have been chatting once a week and I really enjoy my conversations with her. She makes me feel as though I am having a conversation with a younger sister. Even though I had requested her a guest post some time back, she had her own commitments and finally was in time for this month's guest post. She was worried whether she was late, however I convinced her that I am used to these last minute fixes and she needs to be relaxed about the post. Hehe... I must say that her post was worth all the waiting! This dish called Sakkarai Pongal is something that I was introduced to through blogging. Though I have not made it personally yet, any time a blogger posts this recipe, I would just drool on this recipe. Still I haven't made it yet, what a shame! Now that Sona has send it to me to tempt me albiet virtually, I guess I have to buck myself and cook it up sometime!
Till then, let us drool over her pictures and go through what she has to say...
A little bit about me. I am Sona, and I blog at Spill the Spices. I hail from Kerala and currently settled in Australia. My passion for cooking started after marriage and I started this blog 3 years ago to record and share the successful recipes from my kitchen. Apart from cooking, I love travelling, reading and my recent interest is food photography.
Rafeeda is not a stranger to many of us in the blogging world. Her blog, The Big Sweet Tooth, is one stop for all kinds of recipes, particularly sweets! I love her blog write-ups, especially the way she talks about life and spirituality. Our chit-chatting started over some cake discussions and from then we have bonded really well. She is so humble and sweet and what I admire most about is that she always has time for friends no matter how busy she is. I'm glad to have a friend like you dear to whom I can talk my heart out. Since you love desserts, I made this sakkarai pongal for you.
Sakkarai pongal / sweet
pongal is a sweet made with rice, moong dal and jaggery. Sakkarai pongal is
specially made as a offering during Pongal festival in Tamil Nadu. New painted
clay pots are traditionally used to make this sweet during the Pongal festival.
The milk is allowed to boil over signifying prosperity for the household. On
regular occasions, you can adopt the easy method of cooking in a pressure
cooker. Thank you Rafee for inviting me do a guest post in your blog.
Sakkarai Pongal /
Sweet Pongal Recipe
Ingredients:
1/2 cup raw rice
3 tbsp moong dal
1 cup jaggery, grated
1/2 cup boiled milk
2 cup water
1 tsp cardamon powder
2 tbsp ghee
5 to 6 cashews, broken
to small pieces
1 tsp raisins
Method:
1. In a deep bottomed
pressure cooker, add 1 tsp ghee and add cashews. Fry till golden. Add raisins
and fry till it puffs up. Set aside.
2. Add 1 tsp ghee
in the same cooker and add the moong dal. Roast the dal till nice aroma comes.
The dal should not change color. Set aside.
3. Add rice, milk and
water into the pressure cooker. Mix everything. Pressure cook for 3-4 whistles
or until the rice and dal are cooked well.
4. In a vessel, add the
grated jaggery and little water just enough to immerse the jaggery. Stir on
medium heat until jaggery is completely melted. Strain the jaggery to remove
the impurities.
5. Once the pressure
subsides, open the cooker and mash the dal and rice. Add the jaggery syrup,
remaining ghee, cardamom powder and mix well.
6. Cook over medium-low
heat until it comes to a semi thick consistency. Remove from heat and add the
cashews and raisins.
Serve hot, and drizzle
little more ghee if you like!
I am literally drooling at that bowl... looks so delicious... Thank you so much Sona for taking your time out and gracing my little space... :)
Hope all of you have a great weekend ahead...