Sakkarai pongal |Sweet pongal-How to make Stepwise pictures and video

Cuisine Style: Tamil nadu, South India | Cooking Time: 10 minutes | To Serve: 5 | Type: Festival Sweet, Kovil sweet, temple sweet, pongal festival

Ingredients

• Rice [pacharisi] – 1 cup
• Yellow moong dal – ¼ cup
• Jaggery – ¾ cup to 1 cup [grated]
• Cashew nuts – 7
• Cardamom powder- ½ tbsp
• Ghee – 4 tbsp
• Water as needed

Preparation[Method-1-Pressure cooker]

• Dry roast moong dal.
• Wash and soak rice and moong dal for ½ an hour.
• Then drain water & put it in pressure cooker with 3 cups of water and ghee, cook for 4 whistles.
• Heat pan & melt jaggery with 4 tbsp of water.
• Heat pan with ghee then roast cashews.
• Add melted jaggery, ghee and cardamom powder in cooked rice mixture & mix well.
• Add cashews & serve hot.

Preparation[Open pan method-2]

• Dry roast moong dal. Then wash moong dal and raw rice.
• Add raw rice and moong dal in a pan, add 4 to 6 cups of water, ghee cook till soft.
• Heat pan & melt jaggery with 1/4 cup of water.
• Heat pan with ghee then roast cashews & raisins.
• Add melted jaggery, ghee cook till it thickens.
• Add cardamom powder, edible camphor, roasted nuts and raisins.
• Serve hot.

Note

• You can add milk & sugar for another variation.
  

How to make Sweet pongal / sakkarai pongal video

How to make Sweet pongal -Step by step photos

Sakkarai pongal ingredients

Dry roast moong dal

Add raw rice

Wash and drain water

Add water and ghee let it boil till soft

Add jaggery

Add water, let it dissolve & boil for 3 min

Jaggery syrup ready, cut off heat

Roast cashews

Roast raisins

Strain and add jaggery syrup

Add ghee

Add pinch of salt

Mix well, let it cook till it thickens

Add cardamom powder & Edible camphor

Add raisins and cashews

Finally add ghee mix well

Now its ready, cut off heat

Delicious sakkarai pongal / sweet pongal