Sakarai Pongal is a sweet and buttery porridge-like dish that is traditionally prepared in South India for the Pongal. Sweetened rice cooked with a mix of sugar/jaggery, moong daal. Pongal is one of the most popular four day long harvest festival celebrated in Tamil Nadu. It falls in mid January. It is like a Thanksgiving occasion to nature.
This is my favourite sweet pongal recipe. This is my mom’s staple recipe. I love to have this pongal with coconut pieces or Medu vadai.
I have made this in open pot. But it can make it pressure cooker, cooking rice and dal cooked in a pressure cooker, then adding jaggery and ingredients. But i love open pot method. Here i cooked moong dal seperately , than add it later. But my usually cook moong dal, cook rice. To save time, it did like this. Here you go with sweet pongal recipe.
Prep Time : 10 mins Cooking Time : 40 mins
Serves : 5-6
Raw rice : 1 cup
Moong dal : 1/2 cup
Jaggery : 1 cup grated
Ghee : 4 tbsp
Cashews : 15 nos
Raisins : 10 nos
Elachi powder : 1/4 tsp
Water as needed to cook rice
- First cook moong dal seperately in a pressure cooker for 2 whistles, set aside. Take a broad pan, allow to boil water. Add required water (approximately i added 4 cups of water) to cook raw rice. Then add in washed rice, allow it to little mushy.
2. Then add in cooked moong dal and mix well to combine.Now add in elachi powder.
3. Add in grated jaggery, mix well and cook till jaggery gets dissloves completely. Switch off heat. Then in seperate pan add in ghee with cashews and raisins. Fry it to golden brown in color, add it in pongal and mix well.
Serve sakkarai pongal with medu vadai or coconut pieces. Try and enjoy ur sweet pongal. Tips :
1. If u like to cook in pressure cooker, cook both rice and dal, then add in jaggery and other ingredients.
- Dont cook to thick consistency, because once its cool down it becomes too thick and hard to eat.
- Cook to semi solid consistency, it will tastes great after it cool down also.