Aval Sakkarai Pongal / Sakkarai Pongal using Poha
Aval Sakkarai Pongal is one of the quickest sweet that we could make during festivals. I made this tasty pongal for Rama Navami along with Panagam and Buttermilk. I always tend to make something out of Aval / Poha during regular days itself as it makes the process easier and quicker. Aval Tamarind Upma, Aval Payasam, Aval Curd item are some of my own favorites.
Ingredients
Thick Aval / Poha - 1 Cup
Jaggery - 3/4 cup
Cardamom Powder / Elachi - 1 tsp
Pachai Karpooram - 1 small pinch
Cashew nuts - 2 tsp
Ghee - 3 tsp ( Add more if you like..)
Method
- In a separate vessel, make the Jaggery syrup with little water. Drain the impurities or any dirt from the syrup and keep it ready. Consistency of the syrup should be neither watery nor thick. Should be in the middle form.
- Wash the poha/aval and add it directly to the cooking pan/kadai. Add some water for the poha to get cooked. Close the lid and let the aval cook for 2-3 minutes.
- When its cooked three fourth, add the jaggery syrup, cardamom powder, crushed pachai karpooram, ghee roasted cashew nuts and stir them well till it thickens.
- Add ghee at the end and switch off the flame.
- Flavorful sweet pongal is done within minutes and ready for prasadam.
Tips/Variations
Add good amount of ghee on top for kids which makes it more tasty...