Oats Sakkarai Pongal Recipe: A Delightful South Indian Dessert
Embark on a culinary journey to the heart of South Indian cuisine with this exquisite Oats Sakkarai Pongal, a sweet and wholesome dish that brings the traditional flavors of Pongal festivals right to your table. With a perfect blend of instant oats and the rich, earthy sweetness of jaggery, this recipe is not only easy to prepare but also a nourishing option for breakfast or dessert. This delightful dish serves three and is vegetarian, making it a wonderful choice for everyone.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Instant Oats (Oatmeal) | 1 cup |
| Jaggery | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Yellow Moong Dal (Split) | 1/2 cup |
| Ghee | 2 tablespoons |
| Cashew Nuts (quartered) | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 7g |
| Carbohydrates | 45g |
| Dietary Fiber | 5g |
| Sugars | 10g |
| Fat | 9g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 30 |
| Total | 45 |
Instructions
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Cooking the Moong Dal
Begin your culinary adventure by cooking the yellow split moong dal. You can use a pressure cooker for a quick and efficient method, though a saucepan will work just as well. Rinse the moong dal under running water to remove any impurities. Place the rinsed dal into the pressure cooker and add 3/4 cup of water. Seal the lid, place the weight on, and cook until you hear one whistle. After the first whistle, reduce the heat to low and allow it to simmer for an additional 3 to 4 minutes. Once the time is up, turn off the heat and let the pressure release naturally. Set the cooked dal aside. -
-
Roasting and Cooking the Oats
In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium heat. Add the instant oats to the pan and sauté them gently until they turn lightly toasted, which should take about 2 minutes. This roasting enhances the flavor of the oats. After toasting, pour in 3/4 cup of water, stirring continuously. Cook the oats for about 3 to 4 minutes, or until they are fully cooked and have absorbed most of the water. -
Combining Ingredients
Once the oats are cooked to perfection, it’s time to stir in the jaggery. Mix thoroughly, allowing the jaggery to melt and blend into the oats. Next, add the cooked moong dal and sprinkle in the cardamom powder. Give it a taste and adjust the sweetness if necessary by adding more jaggery, ensuring it suits your palate. Cover the pan and keep the heat low while you prepare the seasoning. -
Preparing the Seasoning
For the final touch, heat 2 tablespoons of ghee in a separate pan over medium heat. Add the quartered cashew nuts and roast them until they achieve a golden brown color, which should take about 2 minutes. Keep an eye on them to prevent burning. -
Finishing Touches
Once the cashews are perfectly roasted, turn off the heat and add the seasoned ghee and cashews to the oats mixture. Stir well to combine all the flavors, creating a luscious and aromatic dish. -
Serving Suggestions
Your Oats Sakkarai Pongal is now ready to be served! This sweet dish is perfect for celebrating the “Festival of Pongal,” yet delightful enough to enjoy as a nutritious breakfast. Pair it with Oats Ven Pongal or Foxtail Millet Pongal for a wholesome meal.
Enjoying Your Creation
As you savor each spoonful of this delectable Oats Sakkarai Pongal, you’ll not only taste the traditional essence of South Indian cuisine but also feel the warmth of home-cooked goodness. This dish captures the spirit of celebration, making it an excellent choice for festive occasions or simply as a comforting treat to brighten your day. Enjoy!
