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    Home » Sakkarai Pongal / Sweet Pongal / Jaggery Pongal

    Sakkarai Pongal / Sweet Pongal / Jaggery Pongal

    January 13, 2017 By Anlet Prince 10 Comments

    Pongal is the Harvest Festival Celebrated in Tamil Nadu. It is celebrated in the first day of the tamil month thai. The festival is celebrated for four days. Bogi, Main Pongal, Mattu Pongal and Kanum Pongal. On Bogi Day old and waste materials are burnt out to symbolise the begining of new life. On the second day that is the Main Pongal, Milk is boiled early in the morning and allowed to overflow from the vessel which is a tradition and a literal meaning of pongal. Sweet and Savoury pongal is made and served in every home. The third day is Mattu Pongal which is for cows and Buffalos which is used to plough the land. The 4th day is Kanum Pongal which is to go out and meet friends and relatives and Celebrate. Sakkarai Pongal / Sweet Pongal / Jaggery Pongal is prepared at home and enjoyed with friends and relatives.
    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…
    Sakkarai Pongal / Sweet Pongal / Jaggery Pongal
    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
    Sakakrai Pongal
    Print Recipe

    Sakkarai Pongal / Jaggery Pongal

    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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: Indian
    Servings: 2 People

    Ingredients

    • 1 Cup Raw Rice
    • ¼ Cup Moong Dal
    • 4 Cups Water
    • a generous pinch of Salt
    • ¼ Cup Ghee
    • 10 Cashews
    • a tiny pinch of Edible Champhor
    • ⅓ Cup Condensed Milk
    • ⅓ Cup Jaggery

    Instructions

    • 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 pressure 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. Give a quick stir.
    • Add ghee and Keep Cooking for 2 or 3 minutes and switch off the heat. Roast cahews in Ghee and Garnish them.

    Notes

    • 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

    1. Wash and Soak the raw rice in water for 10 minutes. Dry roast the moong dal.Sakkarai Pongal
    2. 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.Sakakrai Pongal
    3. 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.Sakakrai Pongal
    4. Add it into the pongal and start cooking. keep cooking until they blend well. Add in the condensed milk.Sakakrai Pongal
    5. Add ghee and Keep Cooking for 2 or 3 minutes and switch off the heat. Roast cahews in Ghee and Garnish them.Sakakrai Pongal
    6. Simply a Scoop of heaven.Sakakrai Pongal
    « Kathamba Kuzhambu / Pongal Gravy
    Potato Chicken Curry / Chicken Gravy »

    Reader Interactions

    Comments

    1. Padma Balaji- Recibrary says

      January 14, 2017 at 2:59 am

      Sweet Pongal looks delicious 🙂

      Reply
    2. Nava K says

      January 15, 2017 at 1:58 am

      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.

      Reply
    3. Sundari Nathan says

      January 18, 2017 at 5:10 am

      sakkarai pongal looks super yummy!! nice clicks!

      Reply
    4. Swati Paathak says

      January 18, 2017 at 5:10 am

      looks yummy...Thank you so much for sharing 🙂

      Reply

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