Traditionally eaten during the Tamil Harvest Festival by many South Indians, this sweet offering of rice (also known as ‘sakkarai pongal’) is offered to the sun god Vishnu as the sun rises.
Let's start cooking!
Step 1 - Pound spices
- With a mortar and pestle, pound cardamom and cloves until fine. Set aside.
Step 2 - Cook rice
- In a pan on high heat, dry fry mung bean and jasmine rice for 30 seconds.
- Add 1.5 L water to the pan. Mix well and bring to a boil before reducing to medium-low heat. Let it cook for 30 to 40 minutes until completely softened.
Step 3 - Melt palm sugar
- In a separate pot in medium-high heat, melt palm sugar with 120 ml water. Mix well until sugar dissolves.
Step 4 - Fry cashew nuts and raisins in ghee
- In a separate pan, melt ghee and toss in cashew nuts and raisins. Mix well and let it fry for 30 seconds. Remove from pan and set aside.
Step 5 - Pour palm sugar mixture and milk into rice
- Once rice is cooked, constantly stir the rice to lightly break it apart.
- Pour in palm sugar mixture and 2 Tbsp milk into the rice. Mix well and let it cook for another 10 minutes on medium-low heat.
Step 6 - Mix in cashew nuts, raisins, ghee and serve
- Remove from heat and stir in cashew nuts, raisins and ghee. Mix well and serve.
Plate and serve!
Mix well and serve.