Thursday, 14 January 2021

Sakkarai Pongal in Brass Pot/Traditional Sakkarai Pongal/Sakkarai Pongal in a Pot/Sweet Pongal in a Pot/Sakkarai Pongal for Harvest Festival

 Sakkarai Pongal/Sweet Pongal with jaggery is an authentic and traditional dish prepared on special Pooja days and special occasions. This Sakkarai Pongal is the traditional Pongal made in brass pot especially for Pongal/Harvest festival. Do check out other interesting Pongal recipes here and All about Pongal Festival & Pongal Menu here.

Here’s how to make Sakkarai Pongal in a Pot with step by step photos…

Ingredients

Raw Rice/Pacharisi

1 cup

Moong Dal/Paasi Paruppu

½ cup

Milk

¼ cup

Jaggery/Vellam

1 cup [Powdered]

Cardamom/Elachi

3-4 powdered

Edible Camphor/Pachhai Karpooram

One small pinch

Salt

One big pinch

Cashew Nuts

10-12 chopped

Raisins

10-12

Ghee

3 tbsp

Preparation Time: 10 minutes                      Recipe Category: Neivedhyam/Pooja

Cooking Time: 25-30 minutes                       Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Vadai Varieties


Check out different types of traditional Payasam Varieties here

Method

Draw kolam around the stove and keep it ready.

Measure and add raw rice and moong dal to bowl. Wash it thoroughly with water 2-3 times and drain the water. Add fresh water and let it soak.

Wash the brass pot thoroughly. Apply a paste of Vibhuthi/Thiruneeru or Manjal with three fingers on the pot and keep kum kum.

Fill more than half the pot with water. Place the pot on the stove.

Let the water come to rolling boil.

Now add the soaked rice and dal to the pot.

Add ¼ cup of milk to the pot and cook on high flame.

Within minutes foam will start to form, rise and flow on all the sides.

Then reduce the flame, remove the excess water with a ladle.

Now let the rice cook on low medium flame, keep stirring now and then to avoid it from burning.

Meanwhile add the powdered or grated jaggery to a bowl. Add ¼ cup of water and bring it to a boil.

Keep stirring the jaggary, let it melt. Now switch off the stove and filter it.

Check if the rice has cooked thoroughly, if there is not enough water add little water and cook the rice.

Once the rice & dal is cooked, add the filtered jaggery to it on low flame. Mix really well, until the jaggery is evenly spread.

Now crush a small piece of Pachai Karpooram/edible camphor and add it to the Pongal. Mix everything really well.

Next add the crushed cardamom/cardamom powder, little salt and mix everything really well.

Let it cook on low flame until it reaches the right consistency and then switch off the stove.

Heat about 3 tbsp of ghee in pan, add the chopped cashew nuts and fry to light golden color, then add the raisins and wait until it puffs up and switch off the stove.

Add the fried cashew nuts and raisins to the Pongal and mix everything really well.

Delicious, healthy and traditional Sakkarai Pongal is ready for Neivedhyam/Pooja.

Thank you all for visiting my space, please come back again for more traditional recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

 

 

 

 

 

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