Sakkarai Pongal / Sweet Pongal ~ Day 13

Pongal wishes to everyone with a sweet / sakkarai pongal.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4-6

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Ingredients:
Raw rice - 1 cup, washed
Split Moong dal - 1/4 cup
Milk - 1 cup
Water - 2 cups
Jaggery - 2 cups, powdered
Ghee - 1/4 cup
Cashews - 8
Raisins - 10
Clove - 3
Cardamom powder - 1/4 tsp
Edible camphor - a pinch (optional)

Method:

1. In a small skillet, dry roast the moong dal until golden brown.
2. Combine rice, dal, milk,water and 1tbsp ghee and pressure cook for 4-5 whistles.
3. Meanwhile, dissolve jaggery in 1/4 cup water on a low heat.  Strain the jaggery syrup for impurities.
4. Once the rice is cooked, mash the rice and add the jaggery syrup and mix well.  Add 2 tbsp ghee and cook on low flame, stirring constantly, for 5 minute.
5. Heat 1 tbsp ghee in a small pan.  Fry the cashews and raisins.  When the raisins plumps up remove from the heat and add the cloves and pinch of edible camphor.  Pour it over the pongal along with cardamom powder.  Mix well to combine.  
6. Serve hot.

Paruppu Poli / Puran Poli ~ Day 12

Celebrating Bhogi, the first day of the harvest festival, with Puran Poli.

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 Preparation time: 1-2 hours

Cook time: 30 minutes

Yields: 8-10

Serves: 4

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Ingredients:

• All purpose flour - 1 cup
• Turmeric powder - 1/4 tsp
• Channa dal /  - 1 cup
• Jaggery - 1 cup
• Grated coconut - 1/2 cup
• Cardamom powder - 1/2 tsp
• Sesame oil - 4 tbsp
• Salt - 1/2 tsp
• Water - for kneading
• Ghee - for frying 

Method:

1. In a large bowl, combine flour, turmeric powder and salt.  Add 2 tbsp oil and mix well.  
2. Add water little at a time and knead into a soft and pliable dough.  
3. Add the remaining oil and knead one more time.  Cover and let it rest for 1-2 hours.
4. Meanwhile, cook (in a pressure cooker or on the stove top) channa dal with enough water until soft. 
5. Drain and cool, lightly.  In a saucepan, melt the jaggery with 1 tbsp of water.  Strain the jaggery syrup to remove impurities.  Rinse the saucepan and add the jaggery syrup, cooked dal, coconut and 1 tsp of ghee.
6. Cook on a medium heat until thick and the mixtures starts leaving the side.
7. Cool completely and grind the mixture with cardamom powder to a smooth paste using a food processor.
8. Divide the mixture into lemon sized balls. Take the dough and knead again.
9. Take a large piece of parchment paper for making poli.  
10. Take a small amount of dough and flatten it slightly on the parchment paper.  Place the sweet ball in the middle and cover the edges.  Pinch and remove excess dough.  Now flatten the dough using your finger and make thin discs.
11. Heat a nonstick or a cast iron skillet. Carefully lift the flattened discs and place it on the hot skillet.
12. Cook until the bottom turns slightly brown.  Flip it and apply little all over.  Cook both sides with ghee.
13. Repeat the process until all the dough is used.
14. Serve warm.