This is a gluten free sweet dish prepared in a traditional way.....yes our very own yummy Sakkarai pongal. I tried it with Varagarisi (Kodo millet), one of millet which has loads of vitamins and minerals but forgotten by us for a long time. After Polished White Rice entered our life we have forgotten those small healthy grains. But now, slowly we are returning to healthier versions and I think we should thank all who have spread the awareness and helped us realize its benefits.
Okay coming to our sweet dish, I have made this Sakkarai pongal for my guests who visited my house. They couldn't find any difference (was thinking that it is made of Rice) till I told them that it was made of Varagarisi/ Kodo millet. They all loved and got the recipe from me.
- 1 Cup Varagarisi/Kodo millet
- 1 tsp Moong dal
- 1 Cup Powder Jaggery
- 1 tsp Sugar
- 2 tbsp Ghee
- 1 tbsp Broken Cashews
- 1 tbsp Raisins
- 1/4 tsp Cardamon powder
- A pinch of Edible camphor (Pachai karpooram)
1) Mix Varagarisi and moong dal, wash it and keep aside.
2) In a pressure cooker, heat 1 tsp ghee and add cashews to roast till golden brown. Add raisins and once it fluffs up, transfer all to plate.
3) In the same cooker, add washed rice and dal also add 1 tbsp of ghee and roast them for 5 mins in low flame.
4) Add 21/2 cups of water and pressure cook for 4 whisles.
5) Heat jaggery with 1 cup of water and bring to boil. Once jaggery completely dissolves, strain it to remove impurities.
6) Mix jaggery water and sugar to heat in a pan, bring it to boil till it becomes thick.
7) In the meantime, open pressure cooker and mash the rice well. If its thick, you can add till hot water or milk and mix well.
8) Take a pinch of jaggery syrup with a spoon and put it in a cup of water, if it settles down with out getting dissolved then your paagu (syrup ) is ready and also you will be able to form a small ball with your fingers.
9) Now add the mashed Rice and dal to syrup (paagu), mix well.
10) Add Cardamon powder, Cashews, Raisins and camphor and slowly mix it and let it cook for 5 mins in low flame and if you feel it is thick add few water of milk to loosen up.
11) Finally switch off the flame, add the rest of ghee on top of pongal.
1) I generally add cashews and raisins while serving so that the crunchiness will be there.
2) You can add extra ghee on top of pongal while serving for added taste.
3) Adding a pinch of salt and replacing sugar with Kalakandu powder will also enhance the taste.
4) Generally Paagu vellam is used for Sakkarai pongal.
5) While adding rice and dal to jaggery syrup,