Sweet pogla (Sakkarai pongal or chakkara pongal)

Name: Sweet pogla (Sakkarai pongal or chakkara pongal)
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: for pressure cooking:; 1/2 cup rice (soaked 15 minutes); 1/4 cup moong dal (soaked 15 minutes); 2 + 1/4 cup water; 3/4 cup jaggery (gud); 1/4 cup water; 2 tsp ghee; 10 whole cashew / kaju; 2 tbsp raisins / kishmish; 1 cloves; 1/4 cup water (to adjust consistency); 2 tbsp ghee; 1/4 tsp cardamom powder / Elaichi powder; as required small piece edible camphor / pacha karpooram

Jyoti Prakash Assudani @cook_24726422

#jan
#week2
sweet pongal or chakkara pongal is especially prepared during the celebration of sankranti festival and served as prasadam in many south indian temples....
popular sweetened rice based dish from south india which is also hugely popular in srilanka and thailand especially with the tamil community. there are several names across south india and it is also known as huggi in kannada or in karnataka. the dish is specifically made during the pongal festival with moong dal, jaggery and rice with freshly harvested grains....

Jyoti Prakash Assudani @cook_24726422

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Ingredients

25 minutes

4 servings

for pressure cooking:
1/2 cuprice (soaked 15 minutes)
1/4 cupmoong dal (soaked 15 minutes)
2 + 1/4 cupwater
for jaggery water:
3/4 cupjaggery (gud)
1/4 cupwater
for frying dry fruits:
2 tspghee
10whole cashew / kaju
2 tbspraisins / kishmish
1 cloves
other ingredients:
1/4 cupwater (to adjust consistency)
2 tbspghee
1/4 tspcardamom powder / Elaichi powder
as requiredsmall piece edible camphor / pacha karpooram

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Steps

25 minutes

1

Firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
add in 2¼ cup water and pressure cook for 4-5 whistles.
2

Make sure the dal and rice is cooked completely.
further in a pan take ¾ cup jaggery and ¼ cup water.
3

Keep stirring till the jaggery melts completely.
now filter the jaggery water into cooked rice-dal mixture.
4

Add ¼ cup water or more adjusting consistency as required.
simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
5

Add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
6

Pour the fried cashews and kishmish into sweet pongal.
also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
7

Finally, sweet pongal / sakkarai pongal is ready to offer to goddess.