Jaggery Pongal | Sweet Pongal (Sakkarai Pongal) Recipe

June 20, 2019 Food 0

Pongal is the rice dish, which is almost similar to kheer or khichdi, which can be of two different kinds like Sakkarai Pongal which is a sweet, and Venn Pongal, made from clarified butter. The word Pongal generally refers to spicy Pongal and is common breakfast food in Tamil Nadu and other south Indian states. 

Pongal can be of many varieties: 

  1. Sakkarai Pongal/ Jaggery Pongal: it may vary as per the person cooking this, so it includes rice, mung lentils, coconut, jaggery and several dry fruits, it may contain milk or coconut milk also.
  2. Melagu Pongal:  Melagu is known as black pepper in Tamil language, so a spicy variance of this recipe which includes rice, black pepper and mung bean lentils.
  3. Puli Pongal: Puli in the Tamil language is tamarind, so it includes rice with tamarind.
  4. Venn Pongal: Venn meaning white, and this Pongal is very famous in Tamil Nadu, Sri Lanka and all over south India, this recipe is being served with sambhar.

Today my neighbour who is an expert in South Indian recipes especially Telugu cooking entered in my kitchen for suggesting me how to cook this recipe, I managed to cook it better with her assistance. Let’s learn step by step process to prepare this recipe.

 

Jaggery Pongal | Sweet Pongal (Sakkarai Pongal) Recipe

  • 1 Cup Rice
  • 1 tbsp Raisins
  • 2 tbsp Cashew nuts
  • 1 tbsp Cardamom powder
  • 4 tbsp Clarified butter
  • 2 Cups Jaggery
  • 1/2 Cup Mung bean lentils

  1. Take all the following ingredients like 1 cup Rice, 2 tbsp of Cashew nuts, 1 tbsp Raisins, 1 tbsp Cardamom powder, 2 cups of Jaggery & 1/2 a cup of mung bean lentils.



  2. Heat a cooker and add 1 tbsp of clarified butter.



  3. Add mung bean lentils in the cooker.



  4. Roast the lentils and then add washed rice into it,



  5. Add 5 cups of water.



  6. Cook it with five whistle.



  7. After five whistles it will look like this.



  8. In a bowl add 1 glass of water.



  9. Add a cup jaggery into it and let them boil.



  10. Add 1 tbsp of clarified butter into a wok.



  11. Add cashew nuts and raisins in the wok and roast them unless they turn golden brown.



  12. Remove the roasted dry-fruits and in the same wok add boiled rice and lentils.



  13. Add boiled jaggery water into the wok.



  14. Mix them well and cook it for 5 to 6 minutes,



  15. Add cardamom powder into it.



  16. Add roasted dry fruits into the wok.



  17. Mix them and well, and now add 2 tbsp of clarified butter into the wok.



  18. Recipe is ready to be served.



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