Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sakkarai pongal | chakkarai pongal | sweet pongal. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious. Sweet Pongal is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Sakkarai Pongal
To begin with this particular recipe, we must prepare a few ingredients. You can have sakkarai pongal | chakkarai pongal | sweet pongal using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sakkarai Pongal | Chakkarai Pongal | Sweet Pongal:
- Prepare 1 cup raw rice,washed and drained
- Take 1/2 cup yellow moong dal
- Take 3 1/2 cup water
- Get 1 cup milk
- Get 1 1/2 cups jaggery,grated (check the sweetness of your jaggery and adjust accordingly. If it's very sweet, use 1 cup)
- Take 2-3 tbsp ghee
- Take 2 tbsp cashews
- Prepare 1 tbsp raisins
- Prepare 1/4 tsp cardamom powder or crush 4 to 5 green cardamom pods
Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest. Pongal is one of the most popular four day long Sakkarai pongal looks very traditional and delicious with beautifully taken pictures. You have got very good collection of tamilian recipes. Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India.
Instructions to make Sakkarai Pongal | Chakkarai Pongal | Sweet Pongal:
- Add 1 tbsp of ghee and roast the yellow moong dal in the pressure cooker until nice and golden.
- 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.
- 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.
- 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.
- Add the crushed cardamom or powdered cardamom and 1 tbsp of ghee to it and mix well.
- 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.
- Serve hot with an extra dollop of ghee.
- Notes:Adjust the consistency of the ponagl by adding hot water to it as needed. The pongal will thicken as it cools.
- It will tastes very good even if it is cooked with just water and no milk.
- 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.
- 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.
There are different variations being followed in making of the Sakkarai pongal based on the family tradition, customs. Sakkarai Pongal has to be the king of desserts for Tamil people all around the world. The word Pongal means "overflowing" which signifies prosperity. Sakkarai pongal recipe, a temple style flavourful sweet pongal with jaggery, edible camphor, cardamom, cloves and the essential ghee and cashew nuts. Rice and dal cooked with the ingredients like edible camphor, elachi, nutmeg and elachi make it smell and taste DIVINELY.
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