This recipe is called Sweet Pongal, In Tamil, we call it as Sakkarai Pongal. This sweet is ideal one in South India, especially in Tamil Nadu. In most of the temple, they make this Sakkarai Pongal as Prasadam(neivedhyam) for God. At home also people make this sweet on special occasion like Pongal, Saraswathi Pooja, Varalakshmi Pooja, etc.,
- Pacharisi (Raw rice) – 1 cup
- Pasi parupu (moong dal) – 3/4 cup
- jaggery (grated or powdered) – 1/2 cup
- Coconut – 1/4 cup
- Cardamom powder – 1/2 tablespoon
- Ghee – 3 tablespoon
- Cashewnuts – 5 to 6 nos (Depends on your taste)
- Raisins – 5 to 6 nos (Depends on your taste)
- Add pasi parupu (moong dal) to a pan and roast it till they turn golden brown color and it would give nice fragrant.
- Wash the rice. Mix both moong dal and rice and add it to a pressure cooker.
- Add 3 and 1/2 cups of water and wait until the pressure cooker leaves 2 to 3 whistles or if you are making on a vessel, leave until the rice and dal becomes soft.
- Meanwhile. Add jaggery to a pan and add 1/4 cup of water and keep it on a low flame. Stir the jaggery until it melts well.
- Once the rice and dal is ready. Smash the rice well and add the filtered jaggery syrup to the rice.
- Now keep the rice on low flame and mix it well until the jaggery blends with the rice. Once its starts becoming thick. Switch of the stove.
- Now add ghee and cashewnuts to a separate pan. Once it’s fried mix the coconut well with that. Fry it for some time until the coconut gets fried and it would give nice fragrant.
- Now add the cardamom powder to the rice and mix the coconut, cashews and raisins well with the rice.
Now Sweet Pongal (Sarkkarai Pongal) is ready, this quantity would help you to serve for 4 to 5 people. Especially kids would love this sweet.
Happy Cooking 🙂