vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Sarkkarai Pongal

Sarkkarai Pongal
PHILIPS AIR FRYER KALA JAMOON

Philips Air Fryer Kala Jamoon

This guilt free kalajamoon is prepared with very less amount of oil in an airfryer which ...

SOYA GRANULES PAYASAM

Soya Granules Payasam

This is a sweet recipe prepared for navratri festival along with sago and it protein rich...

LEMON TARTS

Lemon Tarts

A lemon tart is a dessert dish, a variation of a tart. They have a pastry shell with a le...

Date Wontons

Date Wontons

These sweet wontons originate from the Cantonese region, and traditionally stuffed with d...

PURNAM BURELU

Purnam Burelu

Poornam boorelu is a traditional south Indian festive sweet recipe prepared especially in...

FRUIT CAKE

Fruit Cake

Fruitcake is a cake made with chopped dried fruit, nuts, and spices. It is a heavy, dense...

Sarkkarai Pongal Recipe, How To Make Sarkkarai Pongal Recipe

How to makeSarkkarai Pongal?How to cookSarkkarai Pongal?Learn the recipeSarkkarai Pongalby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Sarkkarai Pongal

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Sarkkarai Pongal
Author : Vahchef
Main Ingredient : Rice
Servings : 6 persons
Published date : November 12, 2016


Ingredients used in Sarkkarai Pongal
• Milk - 2000 ml.
• Cardamom powder - 1 teaspoons.
• Saffron crushed - 1/4 teaspoons.
• Nutrieg powder - 1/4 teaspoons.
• Kishmis - 30 numbers.
• Jaggery grated - 1 1/2 cup.
• Almonds - 10 numbers.
• Ghee - 2 tablespoons.
• Newly harvested rice - 1 1/2 cup.
• Moong dal - 1/4 cup.
• Cashewnuts - 15 numbers.
Method:

1. Chop almonds and cashew nuts.
2. Clean kishmis
3. Pour milk in the earthen pot called `Pongapani` and place it on fire.
4. When the milk starts boiling add rice and dal, after washing.
5. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
6. Let cook on medium fire for some time and then put in almond and cashew nut bits, saffron nutmeg and cardamom powders.
7. Lastly put in the kishmis. Bring to one or two good boils.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter