Sweet Rice Pongal / Sakkarai Pongal is an auspicious neivedhyam dish for many festivals. Even in many temples Sweet Rice Pongal / Sakkarai Pongal is given as Prasadham. For most of the festivals dedicated to Lord Vishnu we prepare this wonderful dish as neivedhyam. It is one of the easiest sweet recipe that we can make with less effort. Given here a little twist to the conventional way of preparing Sakkarai Pongal. I have learnt this little trick from my close friend and believe me, just by adding a little ghee along with milk in the jaggery syrup, enhances the flavor and taste of the whole dish. Try this version and share your experience!







Servings6-8
Preparation Time5 mins
Cooking Time30 mins

Sweet Rice Pongal / Sakkarai Pongal
Sweet Rice Pongal / Sakkarai Pongal

Ingredients :
Raw Rice1 Cup *
Moong dal1/4 Cup
Jaggery*2.5 Cup
Cardamom Powder1/4 teaspoon
Cashews1 Tablespoon
Pachai karpoorama pinch (Optional)
Raisins1 Tablespoon
Ghee4 tablespoons + 1 Teaspoon
Water4 1/2 Cup
Milk (Optional)1/4 Cup

* 1 Cup = 250ml
Sweet Rice Pongal / Sakkarai Pongal
Sweet Rice Pongal / Sakkarai Pongal

Method:
  1. Heat a pan, dry roast moong dal till it gives a nice aroma. Take this roasted moong dal aside

  2. In a vessel, take 1 cup of rice. Rinse the rice twice or thrice. Add roasted moong dal to the rinsed rice. 

  3. Add 4.5 Cups water and mix well. Pressure cook the rice+dal allowing for 5-6 whistles. We need nicely mashed up rice and water. In temples and also in marriages, conventionally they cook the rice and dal mixture on the stove without using pressure cooker, so that way we feel a nice smoky aroma. But as we are going to do for our family, its a good option to cook in pressure cooker. Take the cooked rice+dal mixture and mash it well and set it aside

  4. Keep a sauce pan on the stove, add jaggery along with 1/4 cup water and allow the jaggery to melt and dissolve completely. 

  5. When the jaggery is dissolved, strain it in another pan. Keep the strained jaggery syrup on the stove. Add 2 tablespoon of ghee and stir well. Bring the jaggery syrup to boil

  6. Now, add 1/4 Cup of milk. Adding milk is optional but it adds a nice flavor. But if we add milk then shelf life of the dish is only 1 day. So, if you plan to make sakkarai pongal in advance, then skip adding the milk. When the jaggery syrup comes to rolling boil, add the mashed up dal+rice mixture

  7. Stir well so that the rice+dal mixture gets incorporated well with jaggery syrup. Add remaining ghee along with cardamom powder and stir well. Keep in low flame and allow the pongal to become little thick.

  8. Meanwhile, in another pan, add a teaspoon of ghee and roast the cashews and raisins till they turn golden brown. Add the roasted cashews and raisins to the sakkarai pongal and give a final stir and switch off the flame

  9. The scrumptious Sakarai Pongal is ready for neivedhyam or to serve!
  10. Sweet Rice Pongal / Sakkarai Pongal
    Sweet Rice Pongal / Sakkarai Pongal



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  1. for any pooja neivaidyam we dont use arw rice

    ReplyDelete
  2. south indians, use only Raw Rice for making PRASADAM, NEIVAIDYAM, at home and also temples.
    BOILED rice is a cooked rice. Once cooked rice will not be further cooked and offered to GOD.

    ReplyDelete
  3. interesting piece of information, I had come to know about your web-page from my friend pramod, jaipur,i have read atleast eight posts of yours by now, and let me tell you, your blog gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a million once again, Regards,
    chakkara pongal recipe

    ReplyDelete
  4. Sakarrai pongal turned yummy! My son enjoyed it! Thanks Mami

    ReplyDelete
  5. Tried today came out very tasty!!

    ReplyDelete
  6. What is raw rice here?
    the one that we grind for Dosa, or the one with which we cook rice? say Sona Masouri?

    ReplyDelete
    Replies
    1. Raw rice is pachaarisi in tamil. Like you said, you can use the basmati or sona masoori

      Delete

 
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