Saturday, 25 August 2018



How to make this authentic Sarkkarai Pongal using Seeraga Samba raw rice?

Ingredients what we need:

Seeraga Samba 100 g
Moong dal 50 g
Jaggery 75 g
Fresh Ghee  25 g
Cardamoms 4 pcs
Cashews 4 pc
Raisins 8 pcs
Edible camphor Optional


Heat the pan with one tablespoon of ghee on medium flame
Roast the moong dal and rice until light brown.
Let all the grains coated with ghee.
Remove from flame and set aside to cool down to room temperature.
Transfer the roasted grains to the cooker.
Rinse one time.
Add 300 ml water and close the lid.
Place the weight and Cook up to one whistle on medium heat.
Simmer for few seconds.
Set aside.
Now let's make Jaggery syrup
Bring to boil 300 ml with jaggery.
Allow boiling and bubbling for 10 minutes.
We get sticky syrup. Turn off the heat.
Open the cooker and pour the syrup.
Stir well so as to mix the syrup with every ingredient.
Set aside to get Pongal consistency for 5 minutes.
Heat the tempering pan with 2 tbsps of ghee.
Fry the broken cashews and raisins until nuts get golden brown.
Transfer the fried items to the Pongal along with ghee.
You can add edible camphor (a tiny bit) to be crushed and added to enhance the flavour
MIx well.

Ready to offer!

We can make this super delicious sweet Pongal any special day
and enjoy!

Cooking Time 20 minutes            Yield: 4 servings

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