Sakkarai pongal/ Sweet pongal in a traditional way/ pongal cooked in a open pot

Written by: 7aumsuvai
Sakkarai pongal is an authentic sweet prepared at the time of “Thai pongal” (Thai Thirunaal). I had posted Sakkarai pongal recipe earlier but it was in a pressure cooker. But this time, I prepared sweet pongal with pot as per traditional method, which came out really well.

Serves 5 to 6
  • 1 cup – Raw rice
  • 1/4 cup – Split green gram / Paasi paruppu / Moong dhal
  • 2 to 2 1/2 cup – Jaggery (powdered,add as needed)
  • 1/4 to1/2 cup – Milk
  • 1/4 cup – Ghee (as needed)
  • 10 no’s – Cashew nuts
  • 10 no’s – Raisins
  • 2 to 3 tbsp – Coconut slices
  • 1/8 tsp – Cardamom powdered

Preparation method:
  1. Wash the rice and dal together and set it aside.
  2. Heat a pongal with milk and 8 cups of water, bring it to boil. Add the washed rice and dal mixture, let it cook until the rice is soft.
  3. Meanwhile, melt the jaggery with 1/4 to 1/2 cup of water and strain it, set it aside.
  4. Heat ghee in a pan, fry cashew nuts and raisins to a golden brown color, set aside.
  5. Once rice and dhal mixtures is cooked, mash it nicely. Now add jaggery syrup and Let it cook for another 10 mins.
  6. Add  cardamom powder along with coconut slices and ghee, cook until you reach desired consistency.Finally add fried cashew nuts and raisin along with ghee, mix well. Serve hot with ghee on top.

  • Adding milk in this recipe helps the pongal to stay soft for long time.
  • You don’t need to soak rice and dhal in this recipe. 
  • You may increase or decrease the jaggery as per your taste buds.
  • Right consistency for pongal should be pouring when switched off. Because, once it comes to a room temperature it will become thick.

No comments:

Post a Comment

Thanks for leaving your comments.