SAKKARAI PONGAL

Sakkarai pongal is a traditional South Indian dessert originated from the state of Tamil Nadu. It is prepared by cooking raw rice and moong dhal until soft, then sweetening the mixture with jaggery. It is then flavoured with ghee, cardamom and often include cashews and raisins roasted in ghee.

Sakkarai pongal has a history of over 2000 years, and is made especially during the pongal festival, a harvest celebration. Pongal is a four-day Tamil harvest festival, celebrated during mid-January, thanking the Mother Earth, the Sun God and the farm animals for good crops.

ABOUT THE RECIPE:

Traditionally, sakkarai pongal is made in an authentic brass pot on a firewood. But, it can also be made in a pressure cooker. I’ve made this recipe using a pressure cooker, since this method is much easier and convenient than the traditional method.

I’ve used jaggery to make this recipe. Jaggery powder can also be used for this recipe. The color of the sakkarai pongal depends on the color of the jaggery used. Jaggery powder has a much darker color compared to the normal jaggery.

*Make sure to filter the jaggery/jaggery powder before adding it to the recipe. Both jaggery and jaggery powder might contain impurities, which might spoil the taste of the recipe.

INGREDIENTS FOR SAKKARAI PONGAL:

• RAW RICE – 1 CUP
• MOONG DHAL – 1/4 CUP
• JAGGERY – 500 GMS (2.5 CUPS)
• GHEE – 1/2 CUP
• CASHEWS – 1/4 CUP
• RAISINS – 1/4 CUP
• CARDAMOM POWDER – 1/2 TSP

HOW TO MAKE SAKKARAI PONGAL:

• Wash and soak 1 cup of raw rice and 1/4 cup of moong dhal in water for about 15 minutes.

• After 15 minutes, drain the water and add the rice and moong dhal to a pressure cooker.
• To 1 cup of rice or dhal, add 3 cup of water. Since, I’ve used 1 and a quarter cup of rice and dhal, I’ve added 3.75 cups of water. Mix it, cover it and pressure cook it for 3 whistles.

• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Mash it completely. It has to be done while it’s still hot. Once it cools down, it can’t be mashed properly.

• Once it is mashed completely, add 1/4 cup of ghee to it, and mix it well.

• Meanwhile, shred the jaggery and add it to a cooking pot.

• Add 1/2 cup of water to the jaggery.

• Place it on the stove, and turn on the flame. Let it cook until the jaggery melts completely.

• Once, all the jaggery melts and starts to boil, turn off the flame.

• Place a metal strainer over the mashed rice and dhal mixture, and pour the melted jaggery onto it.

• Mix it really well. It shouldn’t have any lumps to it.

• Also, add the cardamom powder to it and mix it well.

• Heat a tadka pan, and add 1/4 cup of ghee to it. Once the ghee is melted, add the cashews to it.

• Fry it until it turns light golden brown in color. Once it start to turn light golden brown in color, add the raisins to it.

• Once the raisins start to puff up, add it to the sakkarai pongal along with the ghee. Mix everything well.

YUMMY AND DELICIOUS SAKKARAI PONGAL IS READY.

SAKKARAI PONGAL

Recipe by foodpassion1513Course: Indian sweet, Traditional recipe, Vegetarian

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

250

kcal

Sakkarai pongal is a traditional South Indian dessert originated from the state of Tamil Nadu. It is prepared by cooking raw rice and moong dhal until soft, then sweetening the mixture with jaggery. It is then flavoured with ghee, cardamom and often include cashews and raisins roasted in ghee.
Sakkarai pongal has a history of over 2000 years, and is made especially during the pongal festival, a harvest celebration. Pongal is a four-day Tamil harvest festival, celebrated during mid-January, thanking the Mother Earth, the Sun God and the farm animals for good crops.

Ingredients

• RAW RICE – 1 CUP

• MOONG DHAL – 1/4 CUP

• JAGGERY – 500 GMS (2.5 CUPS)

• GHEE – 1/2 CUP

• CASHEWS – 1/4 CUP

• RAISINS – 1/4 CUP

• CARDAMOM POWDER – 1/2 TSP

Directions

• Wash and soak 1 cup of raw rice and 1/4 cup of moong dhal in water for about 15 minutes.
• After 15 minutes, drain the water and add the rice and moong dhal to a pressure cooker.
• To 1 cup of rice or dhal, add 3 cup of water. Since, I’ve used 1 and a quarter cup of rice and dhal, I’ve added 3.75 cups of water. Mix it, cover it and pressure cook it for 3 whistles.
• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.
• Mash it completely. It has to be done while it’s still hot. Once it cools down, it can’t be mashed properly.
• Once it is mashed completely, add 1/4 cup of ghee to it, and mix it well.
• Meanwhile, shred the jaggery and add it to a cooking pot.
• Add 1/2 cup of water to the jaggery.
• Place it on the stove, and turn on the flame. Let it cook until the jaggery melts completely.
• Once, all the jaggery melts and starts to boil, turn off the flame.
• Place a metal strainer over the mashed rice and dhal mixture, and pour the melted jaggery onto it.
• Mix it really well. It shouldn’t have any lumps to it.
• Also, add the cardamom powder to it and mix it well.
• Heat a tadka pan, and add 1/4 cup of ghee to it. Once the ghee is melted, add the cashews to it.
• Fry it until it turns light golden brown in color. Once it start to turn light golden brown in color, add the raisins to it.
• Once the raisins start to puff up, add it to the sakkarai pongal along with the ghee. Mix everything well.
• YUMMY AND DELICIOUS SAKKARAI PONGAL IS READY.