Sweet Pongal/Sankkari Pongal21 Jan, 2018
- Servings : 4-5
- Prep Time : 10 min
- Cook Time : 20 min
Sweet Pongal/Sakkarai Pongal: Sweet Pongal is made from rice and Moong dal cooked with jaggery and nuts. Sweet Pongal is the sweet dish, must prepare a dish during Pongal or Makara Sankranti festival.
Pongal is a major festival in Tamil Nadu. Pongal is celebrated to give the thankfulness to the God Sun for an abundant harvest. It is like Thanksgiving greetings to nature.Sweet Pongal is given as prasadham in temples as well.
In this recipe, soaked rice cooked with roasted moong dal in the pressure cooker. Once it cooked then add with jaggery syrup with cashew and nuts with the flavor of nutmeg and clove. Traditionally people cooked openly in large earthen pots outdoors, but pressure cooker reduces the cooking time. I cooked in the pressure cooker.
To make the perfect sweet Pongal, always use good quality of rice and dark color of jaggery. This recipe needs Sona Masoori Rice Not Basmati rice.
Rice 1 cup Moong dal ¼ cup Jaggery 1 cup Cardamom powder ¼ tsp Cashew 8-10 piece Raisin 1 tbsp Desi ghee 4 tbsp. Milk 1/4 cup Nutmeg a pinch Water 4 cup+1 cup Clove 1
Soaked the rice and dry roast the moong dal till it becomes aromatic. It is not necessary to roast until the change in color.
Rinsed the water from the rice. Add Rice and moong dal in the pressure cooker.
Add 4 cups of water and close the lid. Pressure cook for 4 whistles
Let the pressure settle down itself. Then remove the lid, and check the doneness. It should be cooked completely and then mashed them with a spatula.
Meanwhile, in another saucepan - add 1 cup of water and add jaggery. Cook it on a low medium flame till jaggery melts completely.
Strain the syrup through a sieve and directly add it in the cooked rice and moong dal mixture. Add milk and stir it well (forget to take picture)
In another saucepan, melt the ghee and add cashew, raisin, nutmeg, Cardamom powder, and clove. Saute it for 30 seconds and add in the Pongal. Stir it well and cook another 3-4 minutes.
Switched off the flame and serve hot or warm sweet/Sakkrai Pongal to your family and friends.
1. You can dry roast the rice first and then rinse it under running water and then cooked together.
2. I have used less milk, traditionally sakkrai Pongal cook in the milk.
3. Always use Sona Masoori rice in the sweet Pongal
4. If you use pure jaggery, you can directly add it to the cooked rice.
5. If you are not sure about the purity of jaggery then better to make a jaggery syrup and filter the impurities through the strainer.
6. Add more water in the Pongal at step 7 if it is thick.
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