Wednesday, January 10, 2018

Red Rice Flakes & Coconut Sweet Pongal/Sivappu Aval Thengai Sakkarai Pongal

Pongal/Sankranthi, the popular harvest festival is around the corner. Obviously after Christmas and new year celebration, Indians get ready to celebrate this famous festival. Been born and brought up in South India, i have many beautiful memories about this festival. If you live in City, you might visit the villages to see how this festival is celebrated there. Though many traditional versions of Sweet pongals exists,some easy breezy versions of pongals do exists to prepare on this auspicious day. Even a novice cook, can dish out those easy and delicious pongals on Sankranti with less efforts.

Red rice flakes & Coconut Sweet Pongal, Aval Sakkarai Pongal

Am running this week's blogging marathon with Sankranthi special as theme for this week. This year Sankranthi falls on 14th January. If you are still searching for an easy sweet pongal, dont forget to check my today's post. Usually rice flakes are used for making kheer or laddoos for special occasions like Sankranthi, but trust me you can dish out sweet pongal with them as well. To give a twist to this sweet pongal, instead of adding moongdal, i have added some grated coconut to bring an exotic flavor to this easy festive dish.

Red rice flakes Pongal, Aval Sakkarai Pongal

1cup  Thin Red rice flakes
1/2cup Grated coconut
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
A pinch Edible camphor (pacha karpooram)

Dry roast the red rice flakes until they turns crispy and transfer it to a plate.

In the same pan, dry roast the grated coconut until a nice aroma comes from and put off the stove.

Take the jaggery in two cups of water, bring it to boil. Strain it and keep aside.

Now transfer the strained jaggery syrup to a pan, bring it to boil.

Redrice flakes Sweet pongal, Aval Thengai Sakkarai pongal

Add the dry roasted rice flakes and cook until they gets well cooked.

Finally add the cardamom powder,edible camphor, dry roasted coconut  and put off the stove.

Heat the ghee, fry the cashews until they turns golden brown, add immediately to the sweet pongal and give a stir.


Want to know many more delicious Pongal/Sankranthi special dishes, do check here..



Usha Rao said... Reply To This Comment

The color and texture looks divine.

Mrs TJ said... Reply To This Comment

Chakkarai pongal itself is very simple.. and you have simplified it much more with a healthy twist.. we don't even need a cooker for this recipe.. Looks lovely..

Sandhya Ramakrishnan said... Reply To This Comment

I love any sweet with aval and red aval is my favorite. I love the earthy flavor of the red aval and this would be a great one to make if you are in a time crunch.

Srivalli said... Reply To This Comment

That's an interesting combo Priya, the looks and texture is amazing!

Padmajha PJ said... Reply To This Comment

Such an interesting version of sakkarai pongal.I might try this for Pongal this year :)

Jayashree said... Reply To This Comment

Nice, easy version Priya. Love the color and consistency.

Kalyani said... Reply To This Comment

deep vibrant colour and intesting use of red poha..

Harini R said... Reply To This Comment

oh wow! This looks so tempting and so easy to make as well.

Chef Mireille said... Reply To This Comment

I would love to try this - what a luscious color and texture

Pavani N said... Reply To This Comment

This is such a quick, easy to make and absolutely delicious pongal. Love red rice flakes.

Nisha Ramesh said... Reply To This Comment

I usually make payasam or kesari with aval. This is a lovely way to use it and as everyone said, the texture and colour looks awesome.

Sowmya :) said... Reply To This Comment

That’s a fabulous idea! It looks so tempting Priya