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Indulge in the authentic flavors of Sakkarai Pongal, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.
Dry roast the split yellow moong dal in a heavy-bottomed pan over medium heat until it emits a nutty aroma and turns slightly golden, about 3 minutes.
Combine roasted moong dal, rice, milk, and water in a large pot or pressure cooker. Cook on medium heat until both rice and dal are soft and completely cooked; about 18-20 minutes. If using a pressure cooker, cook for 3-4 whistles.
In a separate saucepan, melt jaggery in 1/2 cup water over low heat. Stir until it's fully dissolved, then strain to remove any impurities and add the jaggery syrup to the cooked rice-dal mixture.
Mix in cardamom powder and cloves. Simmer the mixture over low heat for 8-10 minutes, stirring frequently to prevent sticking and achieve a thick, luscious consistency.
In a small pan, heat ghee over medium and fry cashew nuts until golden, then add raisins until plump. Add both to the Pongal and stir well. Serve warm for optimal texture and flavor.
