Mumbai chef shares recipes of Sakkarai Pongal and Ariselu

Jan 14, 2018, 11:12 IST | mid-day online correspondent

Here's how to make Sakkarai Pongal and Ariselu during this festive season

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.

Sakkarai pongal

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

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:

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

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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