How to make Sweet Pongal?
Recipe for Sweet Pongal | Sakkarai Pongal | Sakkare Pongal | Chakkaru Pongali – Whatever you want to call it, Sweet Pongal is perhaps the most popular sweet rice dish in South India.
It is usually made on special occasions such as festivals but the main festival during which it is made is during the harvest festival of Sankranthi (in Karnataka, Andhra Pradesh and Telangana) or Pongal (in Tamil Nadu). Here it is served as an offering to herald the season.
It is also offered to the Sun God in return for prosperity and harvest to the Earth. One would find Pongal also served as Prasad in Hindu temples in South India. It is no wonder that Sakkare Pongal is a sweet dish that is fit for the Gods!
It is among my favorite Indian sweet dish – we grew up just relishing Pongal during these occasions. We just couldn’t resist finding the cashew nuts hidden away in the Pongal, along with raisins which just elevate the dish.
Sweet Pongal is a simple dish but extremely delicious dish made of Rice, Jaggery, Ghee – topped with Cashew nuts and raisins. Sometimes Dals such as Mung Dal and Chana Dal are used. Though Sugar can be used, it certainly is no match in taste for what Jaggery brings to the dish. Likewise, Milk is used to add the bulk and flavor but this particular recipe doesn’t use Milk.
We think that Sakkarai Pongal is the best sweet dish coming out India – for its heavenly taste, and its simplicity.
There are many variations to Sweet Pongal:
Recipe for Sweet Pongal, below:
Sweet Pongal Recipe
- Pressure cooker
- 2 cups Raw Rice
- 2 cups Jaggery
- 1 1/2 cups Ghee (or Clarified Butter in English)
- 6 nos. Elaichi or Cardamom, powdered
- 12 nos. Cashewnuts Fried in ghee and cut into small pieces
- 12 nos. Raisins Fried in ghee
- 1 tablespoon Copra Dried coconut scrapings (optional)
How to make:
- Clean and wash the rice well, add 5 cups of water and pressure cook.
- Keep Jaggery in a medium frying pan, add 1 cup of water and boil.
- When it melts, strain through a strainer to remove the dirt.
- Replace and boil again.
- When it becomes slightly thick, add the cooked rice and stir continuously till it becomes thick.
- Start adding Ghee slowly and continue stir.
- When it starts leaving the sides of the pan and the ghee starts oozing out, put powdered cardamom and stir well.
- Add Cashewnuts and raisins fried in ghee.
- Coconut scrapings can be added at the end before serving.