Sarkkarai Pongal/Sweet Pongal with jaggery is an authentic and traditional dish prepared on special Pooja days and special occasions. This Sarkkarai 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 & Video...
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
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.
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.
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you all for visiting my space, please come back again for more traditional
recipes from my kitchen.
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Here's the video how to make Sakkarai Pongal in Brass pot in both English & Tamil...
Have a
great day and enjoy.
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