சர்க்கரை பொங்கல் / Sweet Pongal / Sakkarai Pongal

"Pongal" is harvest festival celebrated in Tamil Nadu, southern state of India.

On the day of festival, traditionally we make sweet pongal / Sakkarai Pongal, a sweet dish using rice, moong dhal, jaggery and ghee which is given as offerings to the Sun god.  It taste delicious and divine!

Though traditionally, my mom used to prepare it in a pot, here I have given an easy method using pressure cooker! 

Let's check the recipe now,

                               

PREP TIME

25 min

COOK TIME

20  mins

TOTAL TIME 

45 mins

                                                                                                                                                   

Recipe for Sweet Pongal

Recipe type: Main course

Cuisine: Tamilnadu

Serves: 6 to 8 (approximately)

Ingredients:

Raw rice – 1 cup 

Moong dhal – ¼ cup
Jaggery – 1 to 1 ½ cup
Water – 4 cups
Salt - a pinch
Ghee- 3 to 4 tbsp

Cardamom powder- 1 tsp 

Cashew nuts  - 10 (broken into pieces)
Raisins - 1 to 2 tsp

Directions:

Take pressure cooker, add moong dhal and fry till you get the aroma.   Add the washed rice and 4 cups of water.

Pressure cook for 4 to 5 whistles or till it becomes soft.

In a pan, Mix jaggery and water (just to immerse).   Boil till the jaggery melts and filter to remove impurities if any.   Keep aside.

Roast the cashews and raisins with ghee in a separate pan and keep aside (Reserve some for garnishing).

Once the pressure released, open the lid; mash the rice and dhal mixture with the back of the laddle.
(If the rice and dhal mixture is dry after cooked ; you can add water / milk to mash). 

Now heat a  pan with jaggery syrup; add rice and dhal mixture in to that.  Mix well till it blended well.  

Now add cardamom powder, roasted cashews, raisins, ghee.   

Mix well and allow to cook till it reaches semi thick consistency. (it tends to  get thicker once it cooled)

Serve hot!

Note:

Colour of the pongal depends on the quality and colour of the jaggery.

Pressure cooking time with vary according to the quality of rice.