Sweet pongal (Sarkkarai pongal)
- Raw rice ¾ cup
- Moong dal ¼ cup
- Water 3 ½ cup
- Ghee 3 tbsp
- Cashew 1 tbsp
- Cardamom powder ¼ tsp
- Jaggery ½ - ¾ cup
Level of difficulty Average
Cost Average budget
Roast cashew in ghee and keep it aside.
Soak rice and moong dal in water for 15 to 30 minutes.
Mix rice, moong dal, water in a pressure cooker and cook in high flame.
Once the first whistle blows simmer the stove allow it to cook for 8 more minutes.
Turn off the flame. Once the pressure is released open the cooker.
Dissolve jaggery by adding to ¼ cup boiling water.
Add the jaggery dissolved water to the pongal and mix well.
Add the roasted cashews, cardamom powder and mix it.
You'll also love
- Chicken Tandoori 4.1/5 (7 Votes)
- Low-Carb Chocolate Cheesecake"Ice... 4.1/5 (24 Votes)
- Baked Shrimp with Noodles 4.7/5 (85 Votes)
- Easy Microwave Chicken & Rice 4.5/5 (19 Votes)
- Chicken Briyani with Yogurt Raita 4.1/5 (19 Votes)
- Sweet and Sour Meatballs 4.5/5 (4 Votes)
- Sweet Chili Chicken 4.1/5 (35 Votes)
- Winter Lentil Soup 4.4/5 (5 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.