Preparation of Sakkarai Pongal

In Tamil Nadu Pongal festival is celebrated for four days. Sakkarai Pongal is the favoruite dish for many. Here we can see how we can prepare it.

2 cups rice

1 litre milk

1/2 cup moong dal

3 cups of grated jaggery

2 cups of ghee

50 grms cashewnuts and raisins

1 tsp. cardamom powder

First wash the rice and moong dal thoroughly and cook with milk in coocker for 15 minutes. Add little water in jaggery and boil it separately. Strain it to remove the stones in jaggery and boil it for ten minutes making it two thread consistency. Now coocked rice is ready add ghee in it and stir it well. Then add boiled jaggery syrup. Stir it continuously in low flame for 5 to 10 minutes. Then add cardmom powder and roasted cahsewnuts and raisins. Now your sweet Sankkarai Pongal is ready to eat.

Preparation of Kaju Katli or Chashew Burfi

I like Cashew Burfi or Kaju Katli very much. So I prepared it in home. Here we can see how we can prepare it.

Cashewnuts 1 cup
Sugar 3 cups
Milk gova 100grms.
Ghee 1 cup
Cardamom powder 1 tsp.

Soak the cashewnuts in water for 4 hours. Drain the water and grind like rava by adding some milk.

Make a sugar syrup to one-thread consistency and add chashewnut paste and cook in a low flame by adding ghee slowly. After ten minutes add Milk gova and cook till the mixute leaves the sides of the vessel and add cardmom powder. Pour over a greesed plate and cut into desired shape.