Sakkarrai Pongal is one of the yummy and sweetest dish of Tamilnadu. This is made during all special Hindu festivals like Pongal, Ayudha pooja, Thai Poosam, Vinayaga Chathurthi, etc. Here I have given you a easy and simple way of preparing this Sarrkkarai Pongal which I have learnt from my Mother. Read the article to know how to make one of the traditional festival recipe of South India Sakkarai pongal in a simple manner.
Ingredients to make Sakkarrai Pongal
Raw rice: 1 cup
Moong dal/Paasi paruppu: ¼ cup
Ghee: 8 tbsp
Milk: 1 cup
Cashews: 6-8 nos.
Jaggery: 2 to 2 ½ cups
Elachi: 3 nos.
Pachai karpooram(optional): A pinch
Water 3 & 1/4 cups
Method for making Sakkarrai Pongal
1. Wash and soak the raw rice for half an hour.
2. Meanwhile fry the moong dal in a kadai with little ghee.
3. Add the fried moong dal, soaked rice, along with 3 cups of water in a pressure cooker and wait for 3 whistles.
4. Open the cooker when the pressure is released.
5. Heat ghee in a Kadai fry the cashews, dried grapes and then add the powdered jaggery with little amount of water allow it to dissolve. Add elachi powder. Now the jaggery syrup is ready.
6. Tranfer this to the pongal in the pressure cooker, mix well and add the required amount of milk. Keep this in a low-medium flame and stir well.
7. You can add ghee to the pongal little by little and till pongal leaves the sides of the vessel.
Now the Sakkarai pongal is ready to be served.
Now the Sakkarai pongal is ready to be served.
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