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Oats sakarai (sakkarai, Jaggery) pongal

I am not a big fan of pongal. Somehow I don’t like dishes that are sticky sticky. However my rest of the family loves it. My mum does it extremely well. Sarkarai Pongal is one of my kids favourite in sweet rice. In fact only one that both my hubby and kids like it. I had some left over melted jaggery in the fridge for quite sometime. So I wanted to try some quick dish with it. I tried out the Oats sakarai pongal. My family loved it. If you are more like me (not a fan of sticky food you skip this)
Ingredients:


Oats – 2 cups
Moong Dhal – 1/4 Cup
Jaggery – 1 Cup – 1.5 cups ( I have used 1 cup only)
Salt a pinch
Ghee – 1 tablespoon (optional)

Cardamom powder – 1/4 to 1/2  teaspoon
Milk – 3 Cups ( I have used the slim milk. If you are using full fat reduce the milk and increase the water)
Water – 1 Cup

Mixed nuts – 2 tablespoon (chopped)


Method:

Dry roast moong dhal till nice aroma comes. Keep it aside
Dry roast Oats and keep it aside
Roast the nuts in Ghee. Keep it aside ( I have used baked nuts so didn’t use the Ghee at all)
Pressure cook Moong dhal in water till one whistle add oats, small plate(Plate is to control the outflow of milk from pressure cooker) and milk. Cook it till 2 whistles. Keep small plate to 

Dissolve the jaggery in 1/4 cup of water and bring it to a boil. Remove from heat and run through the strainer(to remove the impurities) and collect in another deep sauce pan. Again, bring it to a boil it and keep it aside. 

 When the pressure cooker cools down open the lid and mash the cooked dhal and Oats. Add pinch of salt, Mixed nuts,  Cardamom and boiled jaggery. Mix well. Let it cook in low flame for another 3-5 mins.

Enjoy warm Oats sweet Pongal 

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19 Replies to “Oats sakarai (sakkarai, Jaggery) pongal”

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  14. Nava K
    Reply

    I love your style of plating. Seen many such recipes but you are so creative in the way of presentation. That is so good and so inviting too.

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