Aval sakkarai pongal recipe

aval-sakkarai-pongal Aval sakkarai pongal or poha sweet pongal is a quick way to enjoy when you crave for sakkarai pongal. Quick video, step by step pictures.

When I was thinking about what to post for pongal festival as well as to break the silence and post the first recipe of the year, aval sakkarai pongal was added to my to do list. Already I have swapped rice with millets and wheat. So I had aval and quinoa in my mind. To start simple, I made this. It is perfect as quick fix for pongal as you can make it quickly also in small quantity. aval-sakkarai-pongal-recipe

New year started as a busy one, with me occupied with works through out the day. In a way I love to be occupied and I am already tired of lazing around. I will keep this tempo and be productive I told myself, let me see if I will live up to my own expectations for my own good. So many inspirations around to keep myself inspired.

Wishing All my follower friends a very Happy pongal who ever celebrating. Check out my other Pongal recipes. Read about our own traditional way of pongal celebration with shopping list check list.

Aval sakkarai pongal or poha sweet pongal is a quick way to enjoy when you crave for sakkarai pongal. Quick video, step by step pictures.

1/2 cup aval/ poha (flattened rice)
3 tbsp cooked moong dal
1/2 cup powdered jaggery
2 tbsp ghee
5 cashews
10 raisins
1 clove
1 cardamom
1 pinch nutmeg
1 pinch edible camphor
1 pinch salt

First keep ready cooked moong dal. Gather the other ingredients. Sieve poha through a metal strainer to get rid of dust. Hand pick any larger impurities.
In a heavy bottomed pan, heat powdered jaggery with 1/4 cup water.
Just melt it completely and filter through metal strainer, set aside.
Wash and use the same pan to heat 1 tsp of ghee. Roast cashews until pale yellow, add clove, raisin and roast until raisin bloats up. Drain from ghee, set aside.
In the same ghee, roast aval/ poha (flattened rice) in medium flame until it puffs up.

Make sure to cook aval properly before adding jaggery.
Add edible camphor carefully as it will over power the other flavours.
Ghee quantity can be adjusted as per our taste.
Finally the pongal should look glossy and loose in texture.

Aval sakkarai pongal method:

First keep ready cooked moong dal. Gather the other ingredients. Sieve poha through a metal strainer to get rid of dust. Hand pick any larger impurities.
In a heavy bottomed pan, heat powdered jaggery with 1/4 cup water.
Just melt it completely and filter through metal strainer, set aside.
Wash and use the same pan to heat 1 tsp of ghee. Roast cashews until pale yellow, add clove, raisin and roast until raisin bloats up. Drain from ghee, set aside.
In the same ghee, roast aval/ poha (flattened rice) in medium flame until it puffs up.
Add 1 & 1/2 cup water, salt and bring to boil. Cook covered until cooked soft.
Once done, add cooked moong dal and mix well.
Add jaggery syrup, mix and boil for 2 minutes. Add 1 tsp ghee at a time and mix.
Once you add 4 tsp of ghee same way, add edible camphor, roasted items and nutmeg powder. Mix, switch off flame and drizzle the last tsp of ghee.