Sakkarai Pongal
Sakkarai Pongal is a classic South Indian sweet dish that holds deep cultural and spiritual significance, especially in Tamil Nadu. Prepared during the harvest festival Thai Pongal, this traditional sweet symbolizes gratitude, prosperity, and abundance. Made using simple yet wholesome ingredients like rice, moong dal, jaggery, milk, and ghee, Sakkarai Pongal is loved for its rich taste and comforting texture.
Equipment
- 1 Pressure cooker
Ingredients
- 1/2 Cup Raw rice
- 1/2 Cup Moong dhal
- 1 Cup Jaggery
- A pinch Cardamom powder - A pinch
- few Cashews
- few Raisins
- 1/8 Cup Ghee
- 3 Cups Water
Instructions
- Pressure cook the rice and moong dal together until soft and mushy. Once cooked, mash it well and keep aside.
- In a pan, dissolve the jaggery in water and strain to remove impurities. Bring the strained jaggery syrup to a boil.
- Add the cooked rice and moong dal mixture to the boiling jaggery syrup and mix well on low flame.
- Add cardamom powder and ghee, stirring continuously until the mixture turns glossy and aromatic.
- In a separate kadai, heat ghee and fry the cashew nuts until golden brown. Add the raisins and fry until they puff up.
- Add the fried nuts and raisins to the sakkarai pongal and mix gently.
- Yummy and delicious Sakkarai Pongal is ready to serve, best enjoyed hot with extra ghee.
Notes
- I usually do not add milk while making Sakkarai Pongal. However, on the special occasion of the Thai Pongal festival, I add milk and reduce the quantity of water.
- When milk is added, I also increase the amount of jaggery to balance the sweetness and enhance the rich festive flavour.