Sakkarai Pongal (Sweet Pongal) is a traditional sweet made especially on the day of Pongal festival. Pongal is the festival of Harvest celebrated in the southern states of India. It’s marked by the 1st day of the Tamil month ‘Thai’. It’s the day we thank God, nature and the animals who all helped us in making food for the world. Regardless of the religion, Pongal is celebrated by all. It’s kinda close to the heart, because we treasure our tradition and value our morals. (I think I’ve never spoken this serious in any other recipe blogs of mine 😀 )
We make VenPongal, Sambar, Vadai, and this Sakkarai Pongal. I have recently been sharing recipes of all these, so at our home, I should say Pongal started little earlier this time. Thanks to blogging.
As I said, this is a traditional sweet, so you can expect smart ingredients. We use Jaggery, no white sugar. If you have never heard of this, just google on Jaggery, you will find what it is, and why I call it a smart ingredient.
Making of Sweet pongal is damn easy with a pressure cooker. Though that is not the traditional way of making it, this is fine. We value time, right?. But there are people who still prefer the traditional way of making it in the open vessel and say that tastes best. All said, I’m gonna share with you the pressure cooker method here.
Prep Time: 10 mins
Cooking Time : 20 mins
Serves : 8 to 10
- Raw Rice – 1 cup
- Moong Dal – 1/4 cup
- Jaggery – 2 cups, broken into medium sized pieces at least.
- Cardamoms – 3 to 5, crushed.
- Cashew nuts – handful
- Golden raisins – handful
- Ghee – 3 Table spoons
- Wash Dal and Rice. Drain and keep them separate.
- In a pressure cooker, add a table spoon of ghee and add the Moong dal alone first.
- Roast it till a slight change in color you see.
- Now add Rice and saute them together for 3 to 5 mins.
- When you feel they both got nicely sauted in ghee, add 5 cups of water. That is 1:4 in ratio.
- Close the lid and leave it for 5 to 6 whistles.
- Meanwhile, take the Jaggery in a heavy bottom pan. Add 1/2 cup of water and bring it to boil. Mix it well so that the jaggery gets dissolved easily. After it dissolves, keep it in low flame for 2 mins while the syrup gets little rich in consistency. You need to be careful not letting it to that ‘string consistency’ (Kambi patham).
- Strain this and keep it aside.
- By this time, the cooker would have settled. This is how the rice dal mix should have got cooked when you open.
- Smash this a little using a ladle. Add the Jaggery syrup and mix well. Also add the Crushed cardamoms. Optionally, you can add a Table spoon of Ghee at this stage.
- If you feel the Pongal is yet a little watery, keep it in very low flame and mix occasionally.
- In another pan, heat two table spoons of ghee. Add cashew nuts and raisins one after the other. Fry till golden brown.
- Pour that as a seasoning to the Pongal. Mix and off the flame.
- Three things to keep a watch to get that perfect Sakkarai pongal is, How well you cook the rice, Till when you heat the syrup and At what stage you take the seasoning off the flame. Rest assured.
I wish you and your family a very happy Pongal!!! 🙂
Happy Cooking!!! Take Care!!!