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–+ servings

Sharkarai pongal

Seema D Sriram
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Desserts
Cuisine gluten free, Indian, Kids choice, Pressure cooker, South indian
Servings 4 small bowls

Equipment

  • instant pot

Ingredients
  

For the pongal base

  • 1/4 cup Raw rice
  • 1/4 cup moong sal

for jaggery syrup

  • 1.5 cup jaggery
  • 2 cups water

garnishes for the pongal

  • ghee
  • 1 tbsp cashew nuts
  • 1 tbsp raisins

Aromatics

  • 1/2 tsp cardamom
  • 1 small pinch edible camphor

Instructions
 

  • Soak the jaggery in water
  • Wash the rice and dal mix.
  • Pressure cook the mix with extra water for a soft mashable consistency.
  • Once the pressure releases, Mash and set aside the rice.
  • The jaggery would now have dissolved.
  • Bring this to a boil and remove the bubbles that float on top.
  • Sieve the liquid and set aside.
  • Add the jaggery syrup to the cooked rice mix and mix well.
  • Slow cook the mix till it thickens.
  • Add the cardamom powder and camphor and mix well.
  • Remove from heat and set aside.
  • In a separate pan, add ghee and saute the cashew nuts and raisins till they are plump.
  • Pour this mix with the ghee on the pongal.
  • Mix well and the sharkarai pongal is ready.
Keyword festival offerings, Ganesh chaturthi recipes, Indian desserts, Navrathri, Temple prasadam
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