Traditional Sakkarai Pongal recipe in pot. We usually use brass pot to make sweet Pongal each year. The traditional method of making sweet Pongal in villages is to use brass or mud pots, they use viragu adupu(woodfire) to make it. Sweet Pongal, also called Sakkarai or Chakkara Pongal, is a popular traditional sweet dish from South India. Made with rice, moong dal, milk and jaggery, it is a delicious sweet pudding made during festivals. There are 2 types of Pongal – Ven Pongal and Sakkarai Pongal. Today I am sharing an easy one-pot recipe for Sweet Pongal that can be made in the stovetop pressure cooker or instant pot.
What is Pongal Festival?
Pongal (பொங்கல் also spelled Poṅkal), is also referred to as Thai Pongal (தைப்பொங்கல், also spelled Thai Pongal), is a multi-day Hindu harvest festival of South India, particularly in Tamil community. It is observed at the start of the month Thai according to Tamil solar calendar and this is typically about January 14.It is dedicated to the Hindu sun god, the Surya and corresponds to Makar Sankranti, the harvest festival under many regional names celebrated throughout India. The four days of the Pongal festival are called Bhogi Pongal, Suryan Pongal, Maattu Pongal and Kaanum Pongal.
This post I am going to show how we make sweet Pongal in traditional method using bras pot.
SAKKARAI PONGAL/ SWEET PONGAL RECIPE VIDEO IN TAMIL IS DOWN BELLOW
Traditional Sakkarai Pongal Recipe | Sweet Pongal Recipe | Gomathi Kitchen
Description
Pongal is the harvest festival in India. We celebrate Pongal with different names in different regions of India. The most important dish of the festival is Pongal. We prepare both the sweet and savory versions.
Ingredients
How to make Sakkarai Pongal Recipe
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In a pan, dry roast moong dal for few minutes till you get a nice aroma and golden brown in color.
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Mix the rice and roasted dal. Wash , drain the water. Soak the dal & rice about 15-20 minutes.
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Add milk ,rice & dal soaked water & water in a brass vessel/vengala paanai.
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When it starts boiling over and after it raises to the rim of the pot and spills a bit, Shout out "Pongalo Pongal". Simmer the flame and add the washed rice, dal mixture.
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Remove the excess water and keep it in a bowl. Add this water whenever needed.
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Cook in medium high until rice is cooked and water is almost absorbed.
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Now add jaggery Powder. Mix well and cook until it becomes thick.
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Add 1/4 TSP cardamom powder
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while mixing add 1/4 cup of the ghee. When it cools down it gets thick so switch off when it is still gooey
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In another small pan heat 1 tbsp. ghee, add cashews & chopped coconut when it starts to turn golden add raisins, let it bubble up well.
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Now add ghee fried cashews, raisins & coconut. Switch off and serve hot!
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Yummy & Tasty sweet Pongal is ready
Note
- Water quantity may vary according to the quality and freshness of rice so adjust accordingly.
- Instead of jaggery powder you can use jaggery syrup too(To a pan add jaggery. water land boil it. Let it dissolve completely then strain and add).
