Sakkarai Bulgur Pongal – Indian Bulgur Dessert
Indian bulgur dessert to celebrate Pongal.
Servings: 4
Ingredients
- 1 cup medium coarse bulgur
- 1 ½ cups water
- ½ cup milk
- 1 tablespoon ghee
- ½ tablespoon golden raisins
- 2 tablespoons sliced almonds
- 3 tablespoons pistacchios finely chopped (garnish) (optional)
- Jaggery Syrup Ingredients:
- ¾ cup powdered jaggery
- 2/3 cups water
Instructions
- In a saucepan, combine bulgur, water and milk. Bring to a boil. Reduce to a simmer and cook for 5 minutes, stirring occasionally, until all the liquid has been absorbed.
- In a small skillet, melt the ghee. Add raisins and almonds. Fry until raisins plump up. Remove from pan.
- In another saucepan or pot, add jaggery and water. Boil for about 4-6 minutes until you have a thin syrup consistency.
- Add cooked bulgur and toss. Cook for about 3-6 minutes. This is personal preference. Some pongal versions are more dry while others I’ve noticed are more wet closer to a porridge consistency. Ghee is usually also added which allows for a wetter texture.
- Add fried raisins and almonds. Stir to combine.
- To serve, garnish with the pistacchios.
Notes
Cashews are more traditionally used but as I’m allergic other nuts were used in my version.
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