Sriram J. Iyer

Sakarai pongal is generally prepared in temples as a prasadam.  This is a famous dish during the pongal festival.

No doubt, this recipe will feature in almost all of the tabrahm functions, festivals and all auspicious days!

Try the recipe, Taste the food, Enjoy the delicacy & Follow the tradition!

Print Recipe
Sakkarai Pongal
Prep Time 5 mins
Cook Time 20 mins
Servings
members
Ingredients
  • 1 cup Raw Rice
  • .75 cup Moong Daal
  • .5 Cup Milk
  • 10 Pieces Cashew
  • 1 Tsp Cardamom Powder
  • 2 Cup Jaggery Urundai Vellam - Big size Balls
Prep Time 5 mins
Cook Time 20 mins
Servings
members
Ingredients
  • 1 cup Raw Rice
  • .75 cup Moong Daal
  • .5 Cup Milk
  • 10 Pieces Cashew
  • 1 Tsp Cardamom Powder
  • 2 Cup Jaggery Urundai Vellam - Big size Balls
Instructions
  1. Heat the Moong daal in a pan for few minutes (Making sure that the colour doesn't change)
  2. Mix Raw rice, Moong Daal and Milk and add 5 Cups of Water and cook in a pressure cooker. Once completed, mash the same.
  3. Powder the Jaggery heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve and filter it.
  4. Add Mashed Mix and add to the Jaggery water. Keep the mix and boil the same.
  5. Mix well and cook in medium flame for 5 minutes. ( Add needed water or milk if it gets dry while cooking).Add ghee little by little while cooking. Lastly add the fried cashews and raisins.
Recipe Notes
  • Adding Nutmeg seeds will also give a different taste and flavour
  • Adding bit of edible camphor gives a different aroma
  • Urundai Vellam ( Big size Jaggery Balls ) gives a perfect taste
  • Adding condensed milk will makes the taste richer
  • There are many other toppings which can be added to this recipe, this is the basic preparation method, extra toppings adds flavour and aroma!
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