Name: Sakkarai Pongal (Sweet Jaggery Pongal)
Yield: 6 servings
Ingredients: Rice, white basmati (raw) — ½ cup (100 g); Moong dal, yellow split — 3 tbsp, roasted (40 g); Water — 2½ cups (600 ml); Cow's milk, whole — ¾ cup + 1 tbsp (200 ml); Jaggery (gur) — ⅔ cup grated (120 g); Water — ¼ cup (to melt jaggery) (60 ml); Ghee (cow) — 5 tsp (25 g); Green cardamom — ¼ tsp (1 g); Cashew nuts — 10 (15 g); Raisins (kishmish) — 1 tbsp (10 g)

Method

How to cook it

Step 1: Pressure-cook rice and moong with water and milk 5 whistles; mash.
Step 2: Melt jaggery in ¼ cup water; strain.
Step 3: Add jaggery to the rice; cook on low 5 minutes, stirring.
Step 4: Add ghee and cardamom; top with ghee-fried cashews and raisins.

Nutrition

Per serving, estimated

235kcal

Energy

4.5g

Protein

6.8g

Fat

39.5g

Carbohydrate

Fibre

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol I · Jan 1

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Vol I · Jan 2

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125 kcal7.3 g proteinPureed / smooth

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Vol I · Jan 3

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Gajar–Matar–Shakarkandi Soft Sabzi

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Vol I · Jan 4

January

Haldi–Adrak–Gud Kadha

Evening · DrinkWinter

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29 kcal0.2 g proteinThin liquid

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Sakkarai Pongal (Sweet Jaggery Pongal)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Breakfasts

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Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

Sarson–Palak–Bathua Saag (Sattvic)

Gajar–Matar–Shakarkandi Soft Sabzi

Haldi–Adrak–Gud Kadha

Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Rice, white basmati (raw)	½ cup	100 g	500 g
Moong dal, yellow split	3 tbsp, roasted	40 g	200 g
Water	2½ cups	600 ml	3000 ml
Cow's milk, whole	¾ cup + 1 tbsp	200 ml	1000 ml
Jaggery (gur)	⅔ cup grated	120 g	600 g
Water	¼ cup (to melt jaggery)	60 ml	300 ml
Ghee (cow)	5 tsp	25 g	125 g
Green cardamom	¼ tsp	1 g	5 g
Cashew nuts	10	15 g	75 g
Raisins (kishmish)	1 tbsp	10 g	50 g