This Pongal recipe is completely different from all of my other Pongal recipes, authentic and traditional Pongal from southern most part of Tamil Nadu.
Recently I heard from one of my friend that, authentic Tamilian Pongal needs just 3 ingredients as base. I asked my mom about that, she and my grand ma was laughing at me, don’t you know that and we cook the same in our home. I was shocked to hear and then asked my mom about the recipe… She told you need only raw rice, jaggery and grated coconut for Pongal. Later temper cashew nuts and raisins in ghee. How will I wait after hearing this, started preparing it.
This Pongal was delicious, usually I use to wonder my mom’s Pongal looks attractive (color) but I miss the color. Finally when I prepared this Pongal I got the color, taste and now happy me. Let us move on to the recipe…
- Raw rice / Pacharisi – 2 cups
- Grated coconut – ¾ cup
- Jaggery – 1 ½ cups
- Ghee/Clarified butter – 3 tbsp
- Cashew nuts – 15 nos
- Raisins – 10 nos
- Cardamom – a pod
Making of Sakkarai Pongal / Sweet Pongal (English):
- Usually we use to wash the rice 2 to 3 times. Wash the rice and drain the water for the first time, drain the second time washed water and keep it aside. Continue the same for the next time also.
- Pour the collected water in a heavy bottomed vessel or pressure-cooker, also pour excess water when as you need for boiling the rice.
- Add in the raw rice, cover with the lid and let it boil.
- Meanwhile crush the jaggery into small pieces along with the cardamom pod and keep it aside.
- When the rice is boiled (mashing consistency), add in the crushed jaggery, and give a stir.
- Keep on stirring it once in a while, add in the grated coconut and give a stir.
- Heat ghee/clarified butter in a kadai, add in the cashew nuts and cook until they turn golden brown.
- Add in the raisins and cook until they turn golden brown.
- Pour it to the Pongal, give a stir and mix well.
- Transfer the Pongal to another vessel.
Note: You can add a pinch of salt, for more taste. I have used the jaggery which doesn’t have sand in it and so I have directly added the jaggery to the Pongal. But it is preferred to use jaggery syrup: Boil a cup of water, add in a cup of crushed jaggery, let it melt, bring it room temperature and drain the residue.
Do check out my other pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/
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