Sarkarai Pongal

    50 mins

    We make this dish for Pongal (Sangaranthi) every year.


    Karnataka, India
    1 person made this

    Serves: 4 

    • Moong dhal 1/2 cup
    • Rice 1/2 cup
    • Milk 1/2 lit
    • Coconut 1
    • cashew 5 pieces
    • raisins (khish-mish - dry grapes) 5 pieces
    • cardamom 2
    • ghee 4 Tea spoon
    • Sugar 4 cups

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling)
    2. Then soak rice and dhal separately for 10 minutes.
    3. Thoroughly wash and keep it in cooker with the right water (lesser is o.k)
    4. Cook it separately (in two different containers). Meanwhile cut coconut in very small pieces and fry in ghee. Fry cashew and raisins also separately.
    5. We make the syrup and strain it in a tea strainer. Put the rice and dal in a big vessel, add milk (may be one cup) and cook it till all the milk gets absorbed.
    6. Add sugar.
    7. Add three big table spoons of ghee, powdered cardamon and cook again for a while. Add fried coconut, cashews and raisins.
    8. Serve hot in two cups with a spoon of ghee.


    Very tasty food for Festival

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    Something else. after prepared close the vessel with lid 15 min, It would be more tasty  -  25 Feb 2010