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Sweet (Sakkarai) Pongal

My first son likes only 2 Indian sweets Sakkarai pongal and Mysore pak. So Whenever I want to do something to celebrate quick Sakkarai pongal is my first choice. My husband love it too. Whatever I do it is not as tasty as my mum or MIL may be due the the amount of Ghee in it. Their version when you put it in mouth it just goes inside...

Ingredients:

1 cup raw rice


1/2 cup moong dal
1/2 cup grated jaggery / vellam / sharkkara (this is on the sweeter side so adjust to taste)
1.5 cup of low fat milk
A few almonds
2 tablespoon of Ghee
3 cardamom pods, crushed well
A pinch of salt (optional,depend on what type of sugar u add)

Method:

Pressure cook rice and dhal with 4 cups of water. Till 6-7 whistle

Heat 1 tablespoon of ghee and roast almonds  until golden brown. Remove from fire and sprinkle cardamom powder. Mix it well and keep it aside
Put 1/2 cup of water to the Jaggery and heat it on the slow fire till it melts. Strain it.
Once the pressure cools down, mash the rice and dhal. While it is hot add Jaggery, salt and milk and mix it well. If the mixture is too loose, keep on a low fire and mix continuously until desired consistency is achieved.

Mix in one more tablespoon of ghee and serve warm.

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