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SAKKARAI PONGAL RECIPE (SWEET PONGAL RECIPE)

This is my f avourite sweet pongal recipe. Rice and dal cooked with the ingredients like edible camphor,elachi,nutmeg and elachi make it smell and taste DIVINELY. This is my mom’s staple recipe. I made this f ew times nowand got appreciation too f rom everyone when I made it f or our home Grahapravesham at Kumbakonam. Sof rom then I wanted to post it here in my blog. I already have a sakkarai pongal recipe in my ulundu vadai post.But its plain and simple without all those special spices.

I have made this in pressure cooker, but can be made in the tradit ional way by boiling rice and dal andadding jaggery to it too. Bef ore marriage, me, my mom and our neighbour used to do this pongal in pot in atemple (Kottai mariyamman koil) in Salem. Every month we used to carry the ingredients and make pongal backof the temple, of f er it to god and af ter that we distribute all the pongal there itself in the temple. We just take aladle f ull f or ourselves. Other than that we distribute everything there. The vengala pot gets empty in no time.We come back home with heart f ull of satisf action.

Sakkarai pongal (sweet pongal) recipe

Prep Time : 5 mins | Cook time : 40 mins | Serves: 4

Ingredients

Raw rice 1/2 cup

Moong dal/ pasi paruppu 2-3 tblsp

Jaggery 1/2 cup heaped

Water 2 & 1/2 cups

Ghee 3 tblsp

Salt pinch

Cashews 5-6

Raisin 1-2 tblsp

Elachi 1

Cloves 1

Nutmeg powder 1 pinch

Edible camphor * A tiny pinch

* Use edible camphor very little, if you add more, it may spoil the whole taste with over flavour. Use a fenugreekseed size alone.

Method

1. In a pressure cooker/ pan, add 1/4 tsp ghee and roast the moong dal.

2. Add water, washed rice and salt. Pressure cook f or 4 whistles. Mash it once done.

3. Powder jaggery and heat it with water just to immerse it and bring to boil. Let the jaggery completelydissolve and f ilter it and add to the mashed rice in the cooker.

4. In a separate pan, heat a tsp of ghee and roast cashews to golden and add raisins to it. Once it f luf f sup, transf er it and keep aside. In the same pan, add cloves, elachi and switch of f the stove. Add nutmegpowder, give a quick stir. Take out elachi and powder it, add the powdered elachi, edible camphor, clovesalong with nutmeg powder to the pongal.

5. Mix well and cook in medium f lame f or 5 minutes. Add 1/4 cup water or milk if it gets dry while cooking.Add ghee litt le by litt le while cooking. Lastly add the f ried cashews and raisins.

Notes

I used old rice, so needed water at the ratio of 1 : 5. If your rice is new and gets cooked easily, 1 : 4 isenough for this pressure cooker method.

After opening the cooker, if the rice is too dry, add 1/4 cup water or milk while mashing.

After cooling down, gets thick, so switch off the flame accordingly.

I grate nutmeg and roast it in ghee while I roast cloves/elachi / cashews. When you do so, you should makesure to add the grated nutmeg after you switch off the stove. Otherwise, it may get burnt.

Use good quality ghee. I always use homemade ghee.

The colour of pongal differs with the colour of jaggery.

‘Paagu vellam’ works best. It is slightly darker in shade. (Urundai vellam)

Divine smelling + tasting pongal is what you have now! The whole house smell divinely

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