Sakkarai Pongal is a definite recipe in everyone’s home on a pongal day. It tastes heaven with a dash of ghee and garnished with cashews. Pongal is traditionally prepared in pots. The recipe that i have shared here is a easy way to make pongal in pressure cooker. I have included a sweet twist as well, to sakkarai pongal which adds awesome taste to sakkarai pongal. Here goes the recipe…
Checkout other delicacies prepared during Pongal Festival
Sweet Rava Pongal / Rava Sakkarai Pongal
Broken Wheat Sweet Pongal / Samba Gothumai Sakkarai Pongal
Ven Pongal / White Pongal
Kalkandu Pongal / Rock Candy Pongal
Kathamba Kuzhambu
Pal Pongal / Milk Pongal
Coconut Chutney
Tiffin Sambar
Sakkarai Pongal tastes heaven with a dash of ghee and garnished with cashews. Pongal is traditionally prepared in pots on the day of pongal festival in tamilnadu. The recipe that i have shared here is a easy way to make pongal in pressure cooker. I have inclued a sweet twist by adding condensed milk l which adds awesome taste to sakkarai pongal.
- 1 Cup Raw Rice
- 1/4 Cup Moong Dal
- 4 Cups Water
- a generous pinch of Salt
- 1/4 Cup Ghee
- 10 Cashews
- a tiny pinch of Edible Champhor
- 1/3 Cup Condensed Milk
- 1/3 Cup Jaggery
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Wash and Soak the raw rice in water for 10 minutes. Dry roast the moong dal.
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Add the moong dal and raw rice into a pressure cooker and 4 cups of water and pressure cook for 4 whistles in medium flame. Allow the pressure cooker to release pressure on its own. Open the pressure cooker.
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Add jaggery in a bowl add 3 tablespoon of water. Heat until it melts. Strain to remove any lumps. Add in the edible camphor and mix until it dissolves.
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Add it into the pongal and start cooking. keep cooking until they blend well. Add in the condensed milk. Give a quick stir.
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Add ghee and Keep Cooking for 2 or 3 minutes and switch off the heat. Roast cahews in Ghee and Garnish them.
- Do not add more camphor as it would turn the taste bitter.
- Do no compromise on the amount of ghee. Or it would turn the pongal hard.
- The pongal should not stick to the vessel, that is how ghee has to be used.
- Roasting moong dal gives awesome taste.
- Soaking rice is water makes it soft and cooks mushy which is the key step for pongal.
- Camphor can also be replaced by cardamom.
- Coconut Chunks can also be roasted in ghee and added.
- The Condensed milk can also be replaced with jaggery.
- If the pongal is watery cook for few more minutes until you get the desired pongal consistency.
- If the pongal is dry add a tablespoon og ghee or add some water and cook for few minutes.
Step by Step Photos on how to make Murungaikai Puttu / Drumstick Pulp stir fry
- Wash and Soak the raw rice in water for 10 minutes. Dry roast the moong dal.
- Add the moong dal and raw rice into a pressure cooker and 4 cups of water and pressure cook for 4 whistles in medium flame. Allow the pressur cooker to release pressure on its own. open the pressure cooker.
- Add jaggery in a bowl add 3 tablespoon of water. Heat until it melts. Strain to remove any lumps. Add in the edible camphor and mix until it dissolves.
- Add it into the pongal and start cooking. keep cooking until they blend well. Add in the condensed milk.
- Add ghee and Keep Cooking for 2 or 3 minutes and switch off the heat. Roast cahews in Ghee and Garnish them.
- Simply a Scoop of heaven.
Sweet Pongal looks delicious 🙂
Yes, to be grateful to the farmers for the rice the grown and harvest for us, this sakkarai pongal is how we welcome pongal as well.
sakkarai pongal looks super yummy!! nice clicks!
looks yummy…Thank you so much for sharing 🙂