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Rajasthan · Dessert

Rajasthani Sakkarai Pongal

Traditional 3. Rajasthani Sakkarai Pongal recipe

🧺 Ingredients

• Basmati rice 100g (soaked 30 min)
• Moong dal 50g (soaked 30 min)
• Ghee 80ml
• Jaggery (gur) 120g (grated)
• Cardamom 4 pcs (crushed)
• Almonds 40g (sliced)
• Cashews 30g (halved)
• Raisins 30g (soaked)
• Black pepper 4 pcs (crushed)
• Water 400ml
• Salt pinch (0.3g)

👩‍🍳 How to make Rajasthani Sakkarai Pongal

1. Drain rice and moong dal separately.
2. Heat ghee 160°C, add almonds, cashews, raisins, roast 2 min until fragrant. Remove with slotted spoon.
3. In same ghee, add drained rice, stir 2 min until coated, translucent.
4. Add drained moong dal, stir 1 min. Add 400ml water, salt, bring to boil.
5. Cover, reduce to low heat, cook 12 min until rice & dal soft, water absorbed.
6. Add jaggery, crushed cardamom, crushed black pepper, mix gently (2 min), cook until jaggery dissolves, color darkens.
7. Remove from heat, fold in roasted nuts. Serve warm.
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