Sweet Pongal Recipe / Sakkarai Pongal In Pressure Cooker - Pongal Festival Recipes

Usually i make aval payasam or moong dal payasam for friday pooja.Today being Aadi velli , i made this sweet pongal ( Chakkara pongal/sakkarai pongal in Tamil).I usually make sakkarai pongal for aadi velli , aadi perukku & thai pongal. For the other occasions we make rice payasam mostly.I have already posted an authentic, traditional sakkarai/ sweet pongal in my blog where i have shown how to make pongal in venkala paanai (pot). In this post , i have mentioned our usual method of making sweet pongal using pressure cooker. To make perfect sweet pongal, always use good quality raw rice & dark colored jaggery to get the best results in color & taste.Its very flavourful , tastes similar to Kovil pongal/temple pongal and u’ll love it for sure. Try this & let me know dearies . Check out the video too !

Sweet pongal/Sakkarai pongal - Video !

Sweet Pongal Recipe

Sweet Pongal recipe-Sakkarai pongal -How to make Temple style sweet pongal recipe at home.

Cuisine: South Indian

Category: Sweet

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

To pressure cook Raw rice – 1/2 cup Yellow Moong dal – 1.5 tbsp ( add 2.5 tbsp for more dal flavor) Water – 2.5- 3 cups(varies as per the quality of rice) Salt – a pinch For syrup Jaggery – 3/4 cup ( use 1 cup for more sweetness) Water – 1/2 cup For Flavor Ghee – 3 tbsp Cardamom – 2 nos Edible camphor – A pinch Jaathikaai – A pinch Cloves – 2 nos Cashewnuts – 5-7 nos Raisins – 5 nos (optional , i dint use)

METHOD

In a kadai , heat 2 tsp of ghee and roast the cashews , raisins, cloves & jaathikai. Powder the jathikkai and set aside. In the same ghee , roast the moong dal till golden brown with a nice aroma. In a pressure cooker base , take the washed rice & 3 cups of water. Add the roasted moong dal along with a pinch of salt. Pressure cook for 4-5 whistles till rice & dal turns mushy.Open the cooker & mash the rice , dal very well with a ladle.. In the meanwhile , prepare jaggery syrup. In a wide bowl , take the jaggery with 1/2 cup of water and allow the jaggery to melt completely. Strain the impurities and again boil the syrup till it becomes frothy. Remove & add this syrup to the cooker.   Mix well and add 2 tsp of ghee to avoid the pongal sticking to the bottom.Stir very well for 4-5 minutes till all the syrup gets mixed. Pongal will start to thicken and leave the sides of the cooker . At this stage add the remaining 2 tbsp of ghee and the roasted cloves , cardamom powder,edible camphor powder & roasted jaathikai powder..Mix well & switch off the stove. Initially it will look semi solid in consistency. But it will thicken as time proceeds.Before serving u can reheat it adding little milk or water. If your pongal looks dry when warm , add little ghee & milk ,reheat it n serve ! It tastes divine !!Enjoy !

Note

Always add more ghee at the end for a nice flavour . It also makes the pongal soft & non sticky. Use good quality ghee & rice for better flavour n taste.Adding jathikkai  & cloves gives a superb smell.Don't skip it Milk can be added if pongal looks dry or hard. But addition of milk reduces the shelf life , color will slightly change and also the sweetness gets reduced.. For the above recipe u can add 1/5 cup of milk to the max.. Use dark colored paagu vellam to get a nice color.

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