My 42nd recipe “Sakkarai Pongal”, a South Indian special occasion dessert. Since we do not have the luxury of using earthen pots and open fire to make this pongal, this recipe has been adapted to use a pressure cooker on a stove top. Though every home in Tamil Nadu would cook this recipe and have a local variation on their own, this recipe I am sharing here is exactly how my mom used to make. With the sweetness from the jaggery, fragrance from the cardamom powder and flavor from the ghee, this is probably one dessert worth living for :- )
Sakkarai Pongal is a traditional South Indian dessert made on the day of Pongal to celebrate the Sun god for providing bountiful harvest and prosperity.
- Raw rice - 1/2 Cup
- Yellow moong dal - 2 Tbsp
- Jaggery - 1/2 Cup
- Water - 2 Cups
- Ghee - 2 Tbsp
- Cashews - 10
- Raisins - 10
- Cardamom Powder - 1/2 tsp
- Edible Camphor - 1 tiny pinch
- First, wash the rice and moong dal. Then add them to the pressure cooker, along with 2 cups of water and cook for 3 whistle. Turn off the flame.
- While the pressure from the cooker subsides, heat a pan with about 1/2 cup of water and melt the jaggery. Bring to a boil and turn off the flame. In case of using coarsely ground cardamon powder, you can add it to this jaggery syrup.
- Once the pressure totally subsides from the cooker, remove the whistle and open the lid. Turn on the flame set it in low. Add the edible camphor, jaggery syrup to the cooked rice and mix thoroughly. Keep stirring until you get the correct consistency. Turn off the flame. Use a fine mesh filter when adding the jaggery syrup to the cooked rice.
- Now heat a separate pan with ghee, add the cashews. Fry until the cashews start to change color. Add the raisins and wait until they puff up.
- Transfer the cashews, raisins along with the ghee to the pongal. Mix well.
- Enjoy hot.
- Filtering jaggery syrup before adding to rice is must. Jaggery may contain dirt.
- If adding very fine cardamon powder, you can directly add to the pongal.
- Very small pinch of edible camphor is for flavor. Do not add more. Also, buy edible camphor, it is different from the other camphor you use for lighting deepam.