Sarkarai pongal (Tamilnadu traditional dish). The rice is typically cooked outdoors over a fire. Chakkara pongal or sakkarai pongal are the other names. Sweet pongal or chakkara pongal is a sweet dish made with rice, moong dal, jaggery, ghee, nuts & raisins.
Pongal is a south indian festival dedicated to agriculture and harvest.
Sakkara Pongal Sweet Pongal / Sakkara Pongal is made in many traditional South Indian homes on the day of Makara Sankranthi or the Pongal festival.
Sakkarai pongal recipe - traditional temple style sakkarai pongal recipe.
You can have Sarkarai pongal (Tamilnadu traditional dish) using 10 ingredients and 11 steps. Here is how you cook that.
Ingredients of Sarkarai pongal (Tamilnadu traditional dish)
- It's 1 cup of raw rice (any kind).
- Prepare 1/4 cup of moong dal.
- Prepare 3 cups of water (to cook rice & dal).
- Prepare 1/8 teaspoon of green cardamom powder.
- It's 1 small pinch of edible camphor pacha karpooram (optional).
- Prepare 2-3 tablespoons of Ghee or more – use as desired.
- It's 1 tablespoon of raisins.
- You need 12 of cashew nuts split or broken.
- Prepare 2 tablespoons of coconut pieces, sliced or chopped (optional).
- You need 2 cups of jaggery powdered or grated.
Traditionally sweet pongal is made with Having tried this recipe many times now thought to share the recipe here. We call this sweet pongal as sakkarai pongal or chakkarai pongal in tamil. Sweet Pongal is a sweet festive dish made with rice, mung lentils, jaggery and flavored with cardamoms, dry fruits & ghee. Sweet Pongal is also known as sakkarai pongaL In Tamil language and is a sweet dish made during festive occasions in South India.
Sarkarai pongal (Tamilnadu traditional dish) step by step
- Preparation for sweet pongal- Add 1/4 cup moong dal to a heavy bottom pan or pressure cooker.
- Roast it on a medium flame stirring often till the dal turns fragrant. Next add 1cup rice to the same pan and wash both of them at least 2 to 3 times. Drain the water completely..
- Pour 3 cups of water. Cook till soft either in the pressure cooker for 2 whistles or in the pot. You can also put the rice & dal in a bowl and pour water. Place the bowl in a pressure cooker. Pressure cook for 3 whistles..
- You can also skip this step & add clean jaggery or sugar directly to the mashed rice. If making syrup, transfer ¼ cup water & ½ cup grated jaggery to a pan..
- On a low flame stir and melt it. Boil until slightly thick & sticky. Do not over cook as this turns too thick after cooling. Set this aside..
- When the pressure releases, open the cooker and mash the rice & dal lightly. Next filter jaggery syrup to the cooked rice & dal. Add 1/8 teaspoon green cardamom powder.
- Add 2 tablespoons coconut pieces (optional) and fry them till they turn golden & aromatic. Transfer only the coconut pieces to a plate.
- Mix and cook on a medium flame till the jaggery syrup blends well with rice. It should begin to bubble up well. Turn off the stove. Heat a pan with 2 to 3 tablespoons ghee on a medium flame..
- Fry 12 cashew nuts & till golden in the same ghee. Add 1 tablespoon raisins and fry until they turn plump..
- Off the stove and add 1 small pinch camphor (karpuram). Pour this to the sweet pongal & mix well..
- Chakkara pongal is ready. Always cool the food before offering to God or goddess or deities..
Sakkarai pongal recipe, a temple style flavourful sweet pongal with jaggery, edible camphor, cardamom, cloves and the essential ghee and cashew nuts. Rice and dal cooked with the ingredients like edible camphor, elachi, nutmeg and elachi make it smell and. Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India. There are different variations being followed in making of the Sakkarai pongal based on the family tradition, customs, taste and regions. Dry roast rice and dal separately until it is hot to touch.
