Sweet Rice Pongal – Sakkarai Pongal2014-11-03
- Cuisine: South Indian
- Course: Sweet
- Skill Level: Beginner, Medium
Pongal or Sakkarai pongal is a kind of sweet rice pudding, made during pongal festival, one of the main traditional festival celebrated in South India, especially in Tamilnadu. Sakkarai pongal is made with rice, moong dal, jaggery and seasoned with cashewnuts, cardamoms and raisins. On the day of Pongal festival, Pongal is cooked in a new mud pot which is placed where the puja is to be performed. Fresh turmeric and ginger are tied around this pot. Then a delicious concoction of rice, moong dal, jaggery and milk is boiled in the pot. According to the ritual, this Pongal rice is allowed to boil and spill over. Once the rice is cooked, it is tempered with cashew nuts and raisins fried in ghee. When the Pongal dish is ready, it is offered to the Sun GOD on a new banana leaf along with other traditional delicacies like vadas, payasam, etc.
Typical Sakkarai pongal is a mixture of rice, moong dal, milk, cardamom, cashews and raisins. This is a sweet variation of venn pongal. In various Indian languages pongal also known as chakarai pongal, gur ka pongal, sakkarai pongal, sankranthi pongal, Sakkarai Pongal, Sakkare Pongal.
Welcome to our new Indian recipe site. This is our first post. Why did we select sweet pongal as the start for this website ?. We friends got the idea to publish recipes online when we gathered together for the pongal celebration. So, this is the short history to come up with sweet (Chakkarai / Sakkarai) Pongal recipe. As an Indian tradition, we have started this food blog with a sweet.
This recipe is dedicated to my brother, who loves sweet variety of Pongal. He loves many traditional foods and chakarai pongal is one among them. There are so many ways to make sweet pongal. My mom makes little different and it is very quick and easy way. The very first time when i made this Sweet Rice Pongal – Sakkarai Pongal recipe, it tasted awesome. I am continuing the same procedure. Hope, food lovers would try it and give their feedback.
- Rice - 1 cup
- Moong daal – 1 cup
- Milk – 2 cups
- Ghee - 1 spoon
- Cashews - 10
- Raisins - 15
- Cardamom - 5
- Water - as needed
- Jaggery - 5 pieces
Rice preparation: Wash the rice, cook it in a pressure cooker with more water. I used 3 cups of water for 1 cup rice(you can use any rice, broken rice too). Stop the pressure cooker after three whistles. Now the rice is heavily cooked and very soft.
Dal (Moong Dal / Pasi Paruppu) preparation Wash the dhal, cook it in a pressure cooker with 3 cups of water. Switch of the flame after three whistles. Now the dhal is heavily cooked. Mash the dal content to make it more soft.
Jaggery (Gur / Vellam / Canesugar) syrup preparation: Break Jaggery in to small pieces. In a vessel, add Jaggery and ½ cup of water boil it for 5mins until the hard pieces get solved into water making a light-thick syrup.
Jaggery Syrup Filtering: Filter the Jaggery syrup using sieve in order to remove any impurities. Taste it and add water or jaggery accordingly.
Frying Cashews, Raisins and Cardomoms: In a pan, heat some ghee or butter and roast cashews, raisins and cardamom (break the pods).
Mixing the contents: In a bowl, add cooked rice, cooked dal, jaggery syrup and mix well. Also, add some milk to this mixture.
Mixing of Jaggery syrup: Now add prepared Jaggery syrup with mixed contents of cooked rice, dal and milk.
Adding Cardamom, raisin and cashews: Just spread it over the rice, dal, jaggery mixture.
Step 9 – Cooked Jaggery rice: Now yummy chakkara pongal is ready to serve!
Tips:You can boil rice and dal together to reduce the time consumption.
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