Sakkarai pongal recipe – traditional temple style sakkarai pongal recipe.Traditionally sweet pongal is made with just jaggery rice and moong dal as main ingredients.
I have already posted a sweet pongal recipe with milk but saw this traditional temple style sakkarai pongal recipe with only jaggery from a chettinad book my athai gave me. Having tried this recipe many times now thought to share the recipe here.We call this sweet pongal as sakkarai pongal or chakkarai pongal in tamil.
I made only a small quantity so made it in pressure cooker but will surely update this post with steps of the traditional pot method later.
We use this vengala paanai(brass pot seen below) to make pongal on the festival day. Though in our native we used to make it in veragu aduppu(firewood oven)……through the days we have changed to gas stove but use the traditional pot to make the pongal. Now I have to keep up my promise to update the stepwise pics for the traditional pot method….hopefully by next pongal 🙂 Now on to the recipe….
Sakkarai pongal recipe
Sakkarai pongal recipe temple style sweet pongal without milk
Servings3
Ingredients
- 1/2 cup raw rice
- 1/4 cup moong dal
- 3 cups water
- 10 whole cashews broken
- 1 tbsp raisins
- 2 nos cardamom
- 1 tiny pinch edible camphor
- 2 tbsp + 2 tsp ghee
For jaggery syrup:
- 3/4 cup heaped jaggery
- 1/3 cup water
Instructions
- Add jaggery and water to a pan, boil it dissolves completely.Set aside.
- Crush cardamom and edible camphor together and set aside.Dry roast moong dal until golden.
- Add it to rice, rinse well drain and add it to pressure cooker.Add water and pressure cook for 5 whistles in low medium flame.Let the pressure release by itself.
- Once pressure releases, open and mash it well.Strain and add jaggery syrup.
- Mix well and let it boil in sim to thicken.
- Add cardamom powder,mix well then add ghee.Mix well and cook in low flame.
- Heat ghee in a pan - add cashews first fry until golden then add raisins and let it bubble up.Fry until golden brown.Add it to pongal, mix well.Switch off.
- Serve hot with ghee drizzled.
Notes
- I used paagu velam to get the dark brown color. You can use normal jaggery too.
- Pressure cooking time of rice depends on the variety of rice so adjust accordingly.New rice needs little lesser water whereas old rice requires more.
- Pongal gets thicker in consistency after cooling down so switch off accordingly. If it get dry, while serving add little ghee and milk.
Sakkarai pongal recipe video
Method:
- Add jaggery and water to a pan, boil it dissolves completely.Set aside.
- Crush cardamom and edible camphor together and set aside.Dry roast moong dal until golden.
- Add it to rice, rinse well drain and add it to pressure cooker.Add water and pressure cook for 5 whistles in low medium flame.Let the pressure release by itself.
- Once pressure releases, open and mash it well.Strain and add jaggery syrup.
- Mix well and let it boil in sim to thicken.
- Add cardamom powder,mix well then add ghee.Mix well and cook in low flame.
- Heat ghee in a pan – add cashews first fry until golden then add raisins and let it bubble up.Fry until golden brown.Add it to pongal, mix well.Switch off.
Serve hot with ghee drizzled.
Drizzle ghee while serving! Serve hot!
the last one photo is just awesome ! mittu hand know lovely bangles !
Did you read my mind last night Sharmi ??? I was actually thinking to look for an Authentic Pongal recipe. I loved it during my visit to Bangalore last year and I was looking for an opportunity to cook it myself.. Bookmarked !!
P.S. thanks for posting it just on time 😉
lovely clicks.. i use vengalapanai too.. 🙂
very nice n healthy recipe of sweet pongal
Looks awesome and delicious.Lovely clicks
Loved that final pic of your daughter's hand with bangles…lovely recipe
wow…sakkarai pongal looks so divine! mittu's hand with colorful bangles looks lovely! beautiful clicks sharmi
Looks awesome. Great photographs as well 🙂
Mittu's bangle hand pic with pongal is just awesome! Sharmi since its mango season, please try n post aam paana…it will be nice addition to ur space. We can also learn from u
Sure Vaishnavi…I will soon post it 🙂
Lovely lovely pics..:) Awesome recipe..
Reva
Delicious sakkarai pongal, neat clicks
Beautiful recipe alongwith amazing clicks, loved the last click, perfect.
Lovely clicks! It is great to know Authentic Pongal recipe!
very well explained and neat presentation…loved ur all clicks especially 3rd click so traditional…
wonderful recipe and cute clicks with mittus hands
can pongal be nicer than this???
Very nice
very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
chakkara pongal recipe
delicious ! I will defiantly try it thanks to post such a testy recipe and keep posting such delicious recipes , Regards, sakkarai pongal recipe
beautiful photos- thank you for such a detailed recipe and sharing this with us.
blessings!
Thanks sharmi… Really we waited for your pongal recipe… It's awesome
Sharmi, again we're not able to search. It's showing no results. Plz help us to search our favorite recipes
I knew you would have the receipe Sharmilee! Thanks. I love this pongal. I'm excited, gonna give it a try…
Lovely pictures. Brought back many memories.
Pls mention (1 cup = how many ml ) in all recipes which is very much useful for beginners n readers new to this blog…
My 1 cup measures 250 ml
Hi. I tried ur veg kurma recipe. Came out really good.
how did u make in pongal paanai… Cause i need to do it in paanai too.. as per custom..
We usually draw kolam and tie fresh manjal(turmeric) along with leaves as shown in the pic
1/2
Cup heaped , u have given for rice.
What does it actually means?
It means little more than 1/2 cup
Can I make vellam syrup the previous night and store in fridge?
Yes yes you can
Tasty , easy