Bhakti Paun Sharma
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Written By: Bhakti Paun Sharma | Updated : February 4, 2016 2:01 PM IST
Also known as Sakarai Pongal, which means sweet pongal, this recipe, is traditionally prepared in the South for Makar Sankranti. The festival of harvest is celebrated across four days, where several sweet and savoury delicacies are prepared as an offering to Mother Nature. It is like the Indian thanksgiving and is celebrated under different names across the country.
The Fresh coconut, jaggery, moong dal and dry fruits give it a buttery smooth texture and a nice crunch. A dash of pepper and some edible camphor add a unique flavour to the regular pongal. Remember, edible camphor is very different from the camphor used for burning. So add it only if you have it. It is a quick recipe and hence can be made in a jiffy even if you are planning to do it right away.
Ingredients
Directions
Wash and boil rice and moong dal with 4 cups of water.
When the rice is almost cooked add milk and cook till rice is mushy and soft.
Add saut ed dry fruits and add jaggery and cook till you get a rice pudding consistency.
Add chopped coconut and saffron.
You can also try special pongal and uttarayan recipes for lunch followed by this dessert.
Tip: For a healthier version, replace sugar with jaggery.
Video Source: VahChef/Youtube
Image source: Shutterstock
