- Created on 24 January 2008
- Written by Archana Doshi
Sakkarai Pongal is a delicious sweetened rice dish make with the addition of jaggery and flavoured with cardamom. The Sakkarai Pongal is most often made along with Ven Pongal for the Pongal festival. The Pongal festival is celebrated to mark the beginning of the harvest festival. It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. The act of boiling over of milk in the clay pot is considered to denote future prosperity for the family. Made with rice, lentils and jaggery makes it healthy and delicious. Go ahead and savour it as a snack or as a sweet along with your meal.
The Sakkarai Pongal is traditionally offered on a fresh banana leaf along with Ven Pongal, Vada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy. This dish is made with jaggery and rice and mildly flavorued with cardamom powder. Absolutely Delicious!
Makes: 4 to 5 servings
- 1 cup white rice, washed
- 1/4 cup yellow moong dal (split moong dal), washed
- 1 cup jaggery
- 1 teaspoon cardamom powder
- 2 tablespoons halved cashew nuts and 1 tablespoon ghee
- 1 tablespoon raisins
- 1/4 cup ghee
- Heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t allow the moong dal to turn brown.
- Stir in the washed rice, add 3 cups of water and cook the rice and dal mixture until soft and grainy. Keep the pan covered until we prepare the next steps for the Sakkarai Pongal
- Now heat a tablespoon of ghee in a small pan and roast the cashew nuts until golden and crisp. Once the cashew nuts are roasted stir in the raisins and roast until they puff up. Turn off the heat.
- In a sauce pan; add 1/4 cup of water and melt the jaggery on medium heat. Allow the jaggery to come to a boil. Stir in the cardamon powder to the jaggery mixture and turn off the heat.
- Add the melted jaggery cardamom mixture, the raisins and the roasted cashew nuts to the rice-dal mixture.
- Add the 1/4 cup of ghee and stir well for about 5 minutes until the jaggery has got well blended with the rice and dal mixture. The Sakkarai Pongal is now ready. Turn off the heat and transfer the Pongal to a serving bowl.
- The Sakkarai Pongal is traditionally offered on a fresh banana leaf along with Ven Pongal, Vada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy. Do make this recipe for the Pongal Festival or even for a delicious breakfast with family and friends.