FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

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Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


Aval/Poha ladoo

Aval/Poha  Ladoo with cane sugar


I wanted this recipe to be healthy and easy, so I have added cane sugar. If you do not have cane sugar you can add powdered sugar. This ladoo take only 15 minutes to put together and you don't need to check for sugar syrup consistency or any difficult works.

Hello and wish you all a Happy Krishna Jeyanthi. For this Krishna Jeyanthi try this quick and easy Aval ladoo with cane sugar. I wanted this recipe to be healthy and easy, so I have added cane sugar. If you do not have cane sugar you can add powdered sugar. This ladoo take only 15 minutes to put together and you don't need to check for sugar syrup consistency or any difficult works.

Aval /Poha ladoo with step by step photos

Prep time : 10 minutes
Cook time : 10 minutes
Yields : 20 ladoos
Ingredients
  • 1 cup white thick aval
  • 1 cup natural cane(brown) sugar (parrys amrit natural brown sugar)
  • 1/4 cup ghee
  • 10 broken cashew nuts
  • few kismis
Cooking Directions

1. Heat a drop of ghee in a pan and roast the aval. Roast it well for a few minutes until it gives you a nice aroma. Switch off the flame and allow them to cool.



2. Take a big mixer jar and powder the roasted aval well. Transfer the powdered aval in a wide plate or vessel. In the same mixer jar powder the cane sugar well. Next, add the powdered cane sugar to the aval and mix them evenly.


3. Heat ghee in the pan and fry the cashew nuts and kismis. Add it to the mixture. 


4. Again heat some more ghee and add it to the aval mixture. Mix them well and prepare small ladoos. 



If you try this recipe for Aval/Poha ladoo send us your comments below and share the recipe for your friends and family.

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Sarkkarai Pongal | Sweet Pongal