Sakkarai Pongal | Chakkarai Pongal | Sweet Pongal
Sakkarai Pongal or Chakkarai Pongal or Sweet Pongal is a traditional South Indian dish prepared with rice, moong dal, jaggery, and milk. It’s a popular neivediyam/prasadam,a religious offering to God, and it is made often for various festivals in South India.
#sankranti
Sakkarai Pongal | Chakkarai Pongal | Sweet Pongal
Sakkarai Pongal or Chakkarai Pongal or Sweet Pongal is a traditional South Indian dish prepared with rice, moong dal, jaggery, and milk. It’s a popular neivediyam/prasadam,a religious offering to God, and it is made often for various festivals in South India.
#sankranti
Cooking Instructions
- 1
Add 1 tbsp of ghee and roast the yellow moong dal in the pressure cooker until nice and golden.
- 2
Now add the washed raw rice and mix well and add the milk and water. Cook for about 5 whistles and let the presure release naturally.
- 3
While you wait for pressure to subside, powder the jaggery. If using jaggery cubes, melt them with 1/2 cup water, until no lumps remain.
- 4
Now open the pressure cooker and add the powdered or melted jaggery to it and let it simmer for about 5 minutes. If at this stage the pongal is too thick, add 1/2 to 1 cup hot water as needed to dilute it. If too thin, let it simmer for more time until it thickens. Remember, the pongal will thicken some more when cooled.
- 5
Add the crushed cardamom or powdered cardamom and 1 tbsp of ghee to it and mix well.
- 6
Now heat a small pan with a tbsp of ghee and when it becomes hot, add the cashews, raisins and roast them until the cashews turn golden. Add them to the pongal and mix well.
- 7
Serve hot with an extra dollop of ghee.
- 8
Notes:Adjust the consistency of the ponagl by adding hot water to it as needed. The pongal will thicken as it cools.
- 9
It will tastes very good even if it is cooked with just water and no milk.
- 10
Some people like to add a tiny pinch of edible camphor for some flavor. If using camphor, add it at the end, while adding the cashews and raisins and mix well.
- 11
If you are cooking the rice and dal in an open pot, cook them with lots of water/ milk until they are well cooked and mushy. Proceed with the temperings and other steps as mentioned above.
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