Mumbai chef shares recipes of Sakkarai Pongal and Ariselu

Sakkarai Pongal
Sakkarai Pongal, also known as Chakkarai Pongal, is prepared from newly harvested rice during Pongal. Sakkarai Pongal is prepared with jaggery, cashew nuts, and moong daal. Here is the recipe of the dessert.

Ingredients:
ïÂÂu00c2u0082§ 1 cup rice
ïÂÂu00c2u0082§ ¼ cup yellow moong dal
ïÂÂu00c2u0082§ 4 cup milk
ïÂÂu00c2u0082§ 1 cup jaggery
ïÂÂu00c2u0082§ 3 tablespoon cashew nuts
ïÂÂu00c2u0082§ 3 tablespoon raisin
ïÂÂu00c2u0082§ 5 cardamoms
ïÂÂu00c2u0082§ ¼ cup ghee
ïÂÂu00c2u0082§ ½ cup coconut

Method
Step 1: Cook the rice with roasted yellow moong daal and ghee. Leave it to soak.
Step 2: Mash it properly under a low flame.
Step 3: Add jaggery to the mashed rice and mix well
Step 4: Take another pan, put ghee and add cashew nuts, raisins and cardamoms.
Step 5: Cook until it turns golden brown and then add the cooked rice to it.
Step 5: Remove from oven and serve hot.

Ariselu (Makarsankranti)
Ariselu is a traditional dessert prepared during Makar Sankranti. Read the recipe of Ariselu below:

Ingredients:
• 1/4 cup poppy seeds
• 1 kg Rice
• 3/4 kg jaggery
• Oil for deep-frying
• 1 cup water
• 1/4 cup poppy seeds

Methods:
Step 1: Wash rice and soak it for around 4 hours.
Step 2: Strain the water and keep the rice in another pot. Make fine rice powder.
Step 3: Add jaggery and water to the powdered rice and mix it properly. Make small balls and dip them in poppy seeds
Step 4: Heat oil in another pan. Deep-fry the balls under a low flame until dark brown.
Step 5: Ariselu is ready to be served.

(Recipe curated by chef Kamlesh Rawat, Radisson Mumbai Goregaon)

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