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

Red Rice Sweet Pongal / Sigappu Arisi Sakkarai Pongal / Puttu Arisi Sakkarai Pongal

Here is a tasty sweet pongal recipe by using Red Rice which is loaded with more nutritional benefits compared to normal white rice.  This gives a nutty texture and earthy flavour to the dish.

Try this red rice to give healthy twist to the Sweet pongal and enjoy the festival with your family and friends!

                                            

PREP TIME

25 min

COOK TIME

25 mins

TOTAL TIME 

50 mins

                                                                                                                                                   

Recipe for Red rice Sweet Pongal

Recipe type: Main course

Cuisine: Tamilnadu

Serves: 6 to 8 (approximately)

Ingredients:
Red rice – 1 cup 

Moong dhal – ¼ cup
Jaggery – 1 to 1 ¼ cup
Cardamom powder- 1 tsp
Water – 4 cups
Salt - a pinch
Ghee- 3 to 4 tbsp
Cashew nuts / badam - 10 (broken into pieces)
Raisins - 1 to 2 tsp

Directions:

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

Soak the red rice for 6 to 8 hours or overnight.  Wash and keep aside.

Heat ghee in a pressure cooker and fry moong dhal till you get the aroma; add water and rice along with that.

Pressure cook both the ingredients by adding 4 cups of water for 4 to 5 whistles or till it becomes soft.

After you open the lid mash the rice with the back of the ladle.

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

Again place the pressure cooker on flame; add the melted jaggery to the cooked rice and dhal mixture. Mix well and add the remaining ghee in between.

Add cardamom powder, raisins and cashews to the above mixture.

Mix well and allow to cook till it comes to semi thick consistency and switch off the gas.

Serve hot.

Sweet / Sakkarai Pongal (using Broken Wheat / Udaitha Godhumai)

"Anaivarukkum yen iniya Pongal Nal Vazhthukkal" "Wish you all a Happy Pongal"

"Thai Pongal" is a harvest festival to thank sun god, celebrated in Tamil Nadu, a southern Indian state.  

On the day of festival, we make Pongal, a sweet dish using rice, moong dhal and jaggery.  Here I have used broken wheat instead of rice for variety and also to increase the nutritive value of the dish.  It tastes good and also remains soft for longer period. 

Ingredients:

Broken Wheat – 1 cup
Moong dhal – ¼ cup
Jaggery – 1 ¼ cup
Cardamom powder- 1 tsp
Water – 3 cups 

Milk – 1 cup
Salt - a pinch
Ghee- 2 to 3 tbsp
Cashew nuts - 10
Raisins - 1 to 2 tsp

Directions:

Fry broken wheat and moong dhal separately in a dry kadai till you get the aroma and Keep aside.

Pressure cook both the ingredients by adding 3 cups of water and 1 cup of milk for 4 to 5 whistles or till it becomes soft.

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

In a same pan, mix jaggery and water by adding very little water. Boil till the jaggery melts and filter to remove impurities if any.

Again place the pressure cooker on flame; add the melted jaggery to the cooked wheat and dhal mixture. Mix well and add the remaining ghee in between.

Add cardamom powder, raisins and cashews to the above mixture.

Mix well and allow to cook till it comes to semi thick consistency and switch off the gas. Serve hot.

Note:

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

I am sending this recipe to Cutchi's Kitchen 100th post Giveway event.