Sakkarai Pongal with Cardamom - Pongal Special

Sakkarai Pongal, a beloved sweet dish from Tamil Nadu, is traditionally made to celebrate the harvest festival of Pongal. This dish is a perfect blend of aromatic rice, moong dal (lentils), jaggery, ghee, and a delightful combination of spices. It’s not just a treat for the taste buds but also an integral part of the cultural celebration of prosperity, gratitude, and abundance during the festival. For this special recipe, use Emperor Akbar Cardamom which will add depth and a refreshing note to the sweet, comforting texture of the Pongal, making every bite memorable.

Ingredients:
•    Raw rice – 1 cup
•    Moong dal (yellow split lentils) – ¼ cup
•    Jaggery (grated) – 1 cup
•    Ghee – 3 tbsp
•    Water – 2 ½ cups
•    Green Cardamom (crushed) – 4-5 pods (crush fresh Emperor Akbar Cardamom)
•    Cashews – 2 tbsp
•    Raisins – 2 tbsp
•    Coconut (grated) – 2 tbsp (optional)
•    Pinch of turmeric powder – (optional for color)
•    Saffron strands – (optional, for added fragrance and color)

Instructions:
1.    Roast the Moong Dal:
In a dry pan, lightly roast the moong dal (yellow split lentils) on medium heat until they turn golden brown. This step enhances the flavor and aroma of the dal.

2.    Cook the Rice and Dal:
In a pressure cooker or pot, add the roasted moong dal and rice. Add 2 ½ cups of water.
Pressure cook for 3-4 whistles (if using a pressure cooker) or cook on low heat in a pot until the rice and dal are soft and well-cooked. You should end up with a slightly mushy consistency.

3.    Prepare the Jaggery Syrup:
In a separate pan, heat the jaggery with a little water until it melts completely. Stir well to avoid any lumps.
Once the jaggery has melted, remove from heat. If desired, you can strain the jaggery syrup to remove impurities.

4. Fry the Nuts and Spices:
In another small pan, heat 2 tablespoons of ghee and fry the cashews and raisins until golden brown. This adds a wonderful crunch and sweetness to the dish.
Add the Emperor Akbar Cardamom (crushed) to the ghee along with a pinch of turmeric powder for an extra hint of flavor and color. Stir briefly to release the rich aroma of Emperor Akbar Cardamom.

5. Combine Rice, Dal, and Jaggery:
Once the rice and dal mixture is cooked, add the jaggery syrup to it and mix well. Stir gently to combine all the ingredients.
Cook the mixture on low flame for 3-5 minutes, allowing the jaggery to blend evenly with the rice and dal.

6. Add Ghee, Nuts, and Cardamom:
Add the fried nuts, raisins, and cardamom-infused ghee to the cooked Pongal. Mix well to incorporate everything.
Optionally, sprinkle some grated coconut on top for added flavor and texture. You can also add saffron strands to enhance the fragrance and visual appeal.

7. Serve:
Your Sakkarai Pongal with Emperor Akbar Cardamom is now ready! Serve this aromatic, sweet dish hot as part of your Pongal celebrations. It is the perfect way to end a festive meal.