Sakkarai Pongal is a sweet dish made of rice and lentil sweetened with jaggery and flavored with cardamom and edible camphor. It is the specialty of Thai pongal.
Pongal is an important festival of Tamil Nadu that is now celebrated across the world. Pongal is a three day celebration starting with Bhogi, Thai pongal and kannu or maatu pongal.
It is traditionally celebrated to give thankfulness to the Sun God for the first harvest. So this is a important festivals for farmers. The traditionally made in a clap pot on wood fire under the Sun the community gathers around to thank the gods for the harvest and pray for a prosperous year.
Sakkari Pongal is a one of those sweet dished that can be made on special occasions or just quick fix.Its very easy to make and also satisfies your sweet tooth. Being a non sweet lover I am very picky about my sweets. But this version of the sakkarai pongal is one of my favorites.
This sweet pudding is a common dish prepared for various Indian festivals and fairly easy to make. Also very common prasadam in Temples during the Navrathri season. As kids we userst to make early morning temple visits just to get some hot pongal for prasadam….. Ha.. it was indeed divine!!
There are variety of ways to make sakkarai pongal some versions made with milk, some where the no milk is added. I make mine with little milk and it tastes awesome. Now lets head to the recipie
Sakkari Pongal | Sweet Pudding
1/2 cups regular Rice
1/3rd cup Moong dal
2 cups jaggery
1/4 cup milk
pich of salt
Clarified butter/Ghee – 1/4 cup
1 tbs cashews
1 tbs raisins
1/2 tsp cardamom powder
pinch of edible camphor
- In a pan add couple of drops of ghee and roast the moong dal until it starts releasing aroma. Ensure not to fry it too much .
- Then add the rice and roast for few seconds.
- Now add 2 -3 cups of water and pressure cook the rice and dal in InstaPot for 10 to 12 mins
- Mean while in a pan add 2 cups water, a spoon of ghee, add in the jaggery powder and pinch of salt.
- Let the jaggery dissolve completely. At this point strain for impurities if any
- Now open the cooked rice once the pressure is released and give the mix a nice stir to mash it up .
- Once the jaggary water comes to a nice boil add in the rice mix and mix well
- Add the 1/4 cup milk and let it all cook together for 10 to 15 mins in low to med flame
- The liquid in the pongal should reduce to a semi-flowey consistency
- Now add in the cardamom powder and pinch of edible camphor and cook for couple of minutes
- Now in a kadai heat the ghee and add the broken cashews and once its golden brown add the raisins. Add this to the pongal mix
<li. Sweet and hot Pongal is ready to eat