Sweet Pongal | Chakkarai Pongal | Sakkarai Pongal | Pongal recipe | inipu Pongal | sweet Pongal recipe | pressure cooker sweet Pongal | Pongal recipe is a traditional sweet prepared with rice, moong dal, and jaggery. Healthy sweet is a great after-school snack for kids. Sweet Pongal is widely prepared during Pongal festival/ Sankranti festival, aadi perukku, aadi velli, and for many other Indian festivals, For me, sweet Pongal is not only a festive sweet but a sweet which I love to eat frequently. There is one rule in our home (well its imposed by me;-)) whenever my Amma cooks Ven Pongal, Sakkarai Pongal should be on the dining table, then only I will eat millet Pongal/ Ven Pongal:-p till date my sister pranks at me, telling this. Nowadays my son also likes Sakkarai Pongal and it has become one of the frequent sweets at the home. Not only at home, even in the temple I love Sakkarai Pongal. Whenever my Amma goes to any temple she brings prasadam like Sakkarai Pongal home.
My Amma adds little milk to the Pongal, which is my favorite part of Sakkarai Pongal. Yesterday I was in dilemma whether to cook Pongal with rice/cracked wheat/oats/Quinoa but hubby was suggesting to go traditional (may be he wants to taste rice Pongal:-)) and I also felt the same
Vellam sadam Thiruvatharai Kali Pongal recipes | bhogi recipes | kannum Pongal recipes Pongal varieties Sweet Pongal Ingredients: Raw Rice - 1/2 cup Moong Dal - 1/4 cup Jaggery - 1 + 1/2 cup, tightly pressed (Adjust sweetness according to your taste) Milk - 1/4 cup Water - 3 cups Cardamom powder - 1/4 tsp Ghee - 5 tbsp Cashews and raisins - for taste Salt - a pinch Method:
Wash rice and dal and soak for at least 30 mins in hot water
In a microwave-safe bowl take jaggery and water; microwave for 2 minutes or until the jaggery is melted in water. Let it cool
In a pressure cooker take 2 tablespoon of ghee and let it gets warm
Add cashews and roast them, once when they start changing color
furthermore, add raisin and roast both, Transfer it to a small bowl
Add soaked dal and rice and sauté in the remaining ghee for a minute
Pour water and cook medium flame after the mixture turns frothy mix well and close the pressure cooker lid and cook for 3-4 whistles
After the pressure releases naturally mash it well with a ladle
Transfer the mixture into a heavy-bottomed pan and add milk; mix well
Furthermore, add salt. Strain and add the jaggery syrup and mix well
Turn on the stove to medium flame and add 2 tablespoon of ghee; mix well and cook
Keep mixing and continue cooking for 3 minutes
Add cardamom powder and mix well
cook for 3 minutes or until Pongal comes together Finally, add the roasted nuts and 1 tablespoon of ghee; mix well and turn off the stove. Pongal is ready😊
