The saamai grains are tiny and end results looked almost like a payasam. It turned out so deliciously that I am sure I am going to include this frequently in my menu.
Saamai arisi – 3/4 cup
Yellow moong dal –1/4 cup
Chana Dal – 2 tbsp
Jaggery – ¾ cup
Water as required
Cardamom a pinch
Cashew – 20 gms
Ghee- as required
How to make Saamai Sakara Pongal
Dry roast the saamai, moong dal and chana dal till it changes colour slightly. Allow it to cool and wash well.
Soak the mixture for 10 minutes. Then add 1 & ½ cups water to the saamai mix and pressure cooker till done or for 3 whistles. Let the pressure fall down.
In another pan, add powdered jaggery with just enough water, bring to boil. Once the jaggery melts, strain to remove impurities and cook for 5 mins high, so that the syrup becomes thick.
Once the pressure falls down, add the jaggary syrup and continue cooking on simmer. Add cardamom powder.
Heat ghee in a pan, fry cashew till golden. Add this to the cooking pan.
Add to the rice-dal mix.
Since this is a sweet, it’s fine it is quite googy.