rakskit che n.

ne t

http://www.rakskitchen.net/2012/10/sakkarai-po ngal-recipe-sweet-po ngal.html

SAKKARAI PONGAL RECIPE (SWEET PONGAL RECIPE)

T his is my f avourite sweet pongal recipe. Rice and dal cooked with the ingredients like edible camphor,elachi, nutmeg and elachi make it smell and taste DIVINELY. T his is my moms staple recipe. I made this f ew times now and got appreciation too f rom everyone when I made it f or our home Grahapravesham at Kumbakonam. So f rom then I wanted to post it here in my blog. I already have a sakkarai pongal recipe in my ulundu vadai post. But its plain and simple without all those special spices.

I have made this in pressure cooker, but can be made in the traditional way by boiling rice and dal and adding jaggery to it too. Bef ore marriage, me, my mom and our neighbour used to do this pongal in pot in a temple (Kottai mariyamman koil) in Salem. Every month we used to carry the ingredients and make pongal back of the temple, of f er it to god and af ter that we distribute all the pongal there itself in the temple. We just take a ladle f ull f or ourselves. Other than that we distribute everything there. T he vengala pot gets empty in no time. We come back home with heart f ull of satisf action.

Sakkarai pongal (sweet pongal) recipe

Prep T ime : 5 mins | Cook time : 40 mins | Serves: 4

Ingredients
Raw rice Moong dal/ pasi paruppu Jaggery Water 1/2 cup 2-3 tblsp 1/2 cup heaped 2 & 1/2 cups

Ghee Salt Cashews Raisin Elachi Cloves Nutmeg powder Edible camphor *

3 tblsp pinch 5-6 1-2 tblsp 1 1 1 pinch A tiny pinch

* Use edible camphor very little, if you add more, it may spoil the whole taste with over flavour. Use a fenugreek seed size alone.

Met hod
1. In a pressure cooker/ pan, add 1/4 tsp ghee and roast the moong dal.

2. Add water, washed rice and salt. Pressure cook f or 4 whistles. Mash it once done.

3. Powder jaggery and heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve and f ilter it and add to the mashed rice in the cooker.

4. In a separate pan, heat a tsp of ghee and roast cashews to golden and add raisins to it. Once it f luf f s up, transf er it and keep aside. In the same pan, add cloves, elachi and switch of f the stove. Add nutmeg powder, give a quick stir. Take out elachi and powder it, add the powdered elachi, edible camphor, cloves along with nutmeg powder to the pongal.

5. Mix well and cook in medium f lame f or 5 minutes. Add 1/4 cup water or milk if it gets dry while cooking. Add ghee little by little while cooking. Lastly add the f ried cashews and raisins.

Notes

I used old rice, so needed water at the ratio of 1 : 5. If your rice is new and gets cooked easily, 1 : 4 is enough for this pressure cooker method. After opening the cooker, if the rice is too dry, add 1/4 cup water or milk while mashing. After cooling down, gets thick, so switch off the flame accordingly. I grate nutmeg and roast it in ghee while I roast cloves/elachi / cashews. When you do so, you should make sure to add the grated nutmeg after you switch off the stove. Otherwise, it may get burnt. Use good quality ghee. I always use homemade ghee. The colour of pongal differs with the colour of jaggery. Paagu vellam works best. It is slightly darker in shade. (Urundai vellam)

Divine smelling + tasting pongal is what you have now! T he whole house smell divinely

Technorati Tags: Sakkarai pongal recipe,sweet pongal recipe,temple style pongal recipe,sweet,tradional,pongal recipe with edible camphor,sakkarai pongal in pressure cooker Posted by Raks anand Email T his BlogT his! Share to Twitter Share to Facebook

recipe,pongal