Tag Archives: sakkarai pongal

Tamil Sakkarai Pongal / Sweet Pongal – Southern Tamilnadu Special

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This Pongal recipe is completely different from all of my other Pongal recipes, authentic and traditional Pongal from southern most part of Tamil Nadu.

Wish you all a HAPPY PONGAL

Wish you all a HAPPY PONGAL

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…

Ingredients:

  • 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):

Preparation:

  • 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.

Serve hot.

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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Sweet Pongal in Kodo millet rice / Sakkarai Pongal in Varagarisi

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Have seen too many recipes from my blogger friends with this Kodo millet, me being lazy finally got this Kodo millet / Varagarisi from the market and started wondering what to start first with this. Usually as everyone I too have little sentiments and thought of doing something which taste sweet with this Kodo Millet. As of Pongal tomorrow, I have planned to start up this Kodo millet rice with a version of Sweet Pongal and this resulted in this recipe “SWEET PONGAL WITH KODO MILLET RICE”.

The taste was too good and texture was awesome, it gets melt in the mouth even though we can feel the induvidual ness of kodo millet rice (can feel the balls getting melted in the mouth). You can adjust the quantity of Jaggery as per the taste.

Let us move on to the recipe…

Sakkarai Pongal / Sweet Pongal

Sakkarai Pongal / Sweet Pongal

Ingredients:

  • Kodo millet rice / Varagarisi – 1 cup
  • Jaggery (Coconut sugar jaggery / Vellam ) – 1 ½ cup
  • Milk – 2 cup
  • Moong Dal – ½ cup
  • Ghee / Clarfified Butter – 2 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos
  • Grated Coconut – 1 ½ tbsp

Preparation:

  • Clean and wash the Kodo millet rice / Varagarisi in water. Drain it and keep aside.
  • Take 2 cups of water in a heavy bottomed vessel, bring it to boil.
  • Boil the moong dal to mashing consistency.
  • Add in the cleaned rice and allow it to boil. Once its half boil add in the boiled moong dal and milk. Continue boiling in medium flame till gets completely boiled.
  • Add in the crushed jaggery, stir once in a while until it gets melted.
  • Add in the grated coconut and drop it a tbsp of ghee/clarified butter.
  • Heat another tbsp of ghee in a tadka, add in the cashewnuts and wait till it turn to golden brown.
  • Add in the raisins and wait for few seconds till the raisins increases in size.
  • Pour it to the rice, give a stir and keep in low flame for 5 mins.

Serve hot.

 

 

Sweet Pongal / Sakkarai Pongal / Chakkarai Pongal

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Pongal is one of t most popular four day long harvest festival celebrated in Tamil Nadu. It falls in the mid of January. It is like a Thanksgiving occasion to nature. Sakkarai pongal is a delicacy made from newly harvested rice. It is cooked with jaggery, ghee, cashew nuts and is offered to sun god. Let us move to the recipe…

Sweet Pongal / Sakkarai Pongal / Chakkarai Pongal

Sweet Pongal / Sakkarai Pongal / Chakkarai Pongal

Ingredients:

  • Raw rice – 1 cup
  • Moong dal / Green gram dal – ½ cup
  • Jaggery – ¾ cup (Crushed)
  • Cashew nut – 2 tbsp
  • Raisinis – 2 tsp
  • Cardamom – 4 pods
  • Ghee / Clarified butter – ¼ cup
  • Grated coconut – ¼ cup
  • Milk –1 cup

Preparation:

  • Dry roast rice and moong dal with ghee in a kadai.
  • Pressure cook both rice and greengram dal /moong dal together for about 2 whistles in 1 cup of milk and 1 cup of water.
  • Crush the jaggery to pieces.
  • Open the cooker and put the jaggery to it, stir it for a while, till it gets dissolved in the rice. Put the stove in sim.
  • Fry cashew nuts and raisins in ghee to golden brown colour.
  • Stir in the rice every now and then.
  • Put the grated coconut to the rice and continue stirring till the raw smell goes off.
  • Pour in the roasted cashew nuts and raisins along with the ghee.

Serve hot. This goes out well with breakfast and also can be served as Dessert.