Heat the rice for sometime and remove it in a bowl.
Heat Moong Dal for sometime and keep it aside.
Put some water into the pan and add jiggery in it and heat it.
Stir it properly and strain it. Keep t aside.
Boil 3 cups of water in the pan then add rice, moong dal in the water.
Add milk and mix it properly.
Cook it for 5 mins and add the jiggery water and coconut.
Add some ilaichi powder and ½ tbsp Ghee.
Cook it for 5 mins.
Then let it cool down so that it can be mould.
Your Pongal Sakkarai is ready to cook.
Tips while cooking
• It's always better to dissolve jaggery in water and then strain to remove impurities, if any.
• Most recipes call for moong dal only. One can also make this with chana dal as an additional ingredient. In this recipe, use 1 tbsp chana dal along with moong dal.
Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.