Coconut Sakkarai Pongal
Organic Sona Masoori rice is simmered with jaggery, coconut milk, and a hint of cardamom, creating an aromatic and indulgent dessert. Each spoonful is a delightful blend of textures and flavors topped with freshly grated coconut, toasted cashews, and golden raisins. A final drizzle of coconut milk adds a delicate flavor, making it as joyful and vibrant as the Pongal festival.
Coconut Sakkarai Pongal
Ingredients
Royal Organic Sona Masoori Rice,1 cup
Yellow moong dal,1/4 cup
Ghee, 2 tsp + 1 tbsp
Water,3 cups
Cardamom pods,8, husk removed, seeds ground
Ginger powder,2 tsp
Jaggery, 1 1/4 cup, grated
Coconut milk,1 1/2 cups
Grated fresh coconut,2 tbsp
Cashews halves, 2 tbsp
Golden raisins, 2 tbsp
Preparation
Wash the rice and moong dal thoroughly, then soak them in water for about 15 minutes.
In an electric pressure cooker or a pot, add 2 tsp ghee. Once melted, add the strained rice and moong dal and mix to toast the grains in the ghee.
Add the water and a pinch of salt. Cook until soft—this will take about 6-7 whistles or 12-13 minutes.
Let the pressure release naturally. Remove the lid and gently mash the rice and lentils.
Add ground cardamom and ginger powder, mix, and then set aside.
In a sauce pot over medium-high heat, add the jaggery with a splash of water. Let it sit for about 2 minutes without stirring. The jaggery will begin to melt and bubble.
Once the jaggery has mostly melted, carefully add 1 cup of water and mix, leaving you with a syrupy consistency
Mix the jaggery syrup into the pressure cooker pot with the rice and lentils.
Reduce the heat to low and stir in the coconut milk. Keep stirring continuously for about 5 minutes to prevent the mixture from sticking to the bottom of the pan.
In a small pan on medium-low heat, add the remaining ghee. Fry the cashews until they turn golden brown, then add the raisins.
Cook for a few seconds until the raisins puff up, then remove from the heat.
Stir in the grated fresh coconut so it gets covered in warm ghee, then add it to the pan.
Garnish with the rest of the fried cashews and raisins. Serve the sakkarai pongal warm
