Sakkarai pongal recipe traditional temple style sweet 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 chakkarai 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.
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….
Sweet Pongal Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: South Indian
Recipe Category: Sweet | Recipe Cuisine: South Indian
Raw Rice – 1/2 cup heaped
Moong Dal(Pasi Paruppu) – 1/8 cup +1 tbsp
Jaggery – 3/4 cup
Water – 3 cups(for cooking rice) + 1 and 1/4 cup(for jaggery syrup)
Ghee – 2 tbsp
Cashews – 8 broken
Raisins – 1 tbsp
Edible camphor – a very tiny pinch (optional)
Cardamom powder – a pinch
- Dissolve jaggery in water, use hot water to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil.
- Switch off and strain to remove impurities.Then add edible camphor(a very tiny pinch not more than that), cardamom, set aside.
- In a pressure cooker dry roast moong dal till golden brown.Then add rice and give a quick stir.
- Add 3 cups of water and pressure cook for3-4 whistles until mushy.Mash it well.Then add jaggery syrup.
- Add the jaggery syrup and cook well in medium flame for 5mins.If it starts getting dry add ghee and keep mixing till you get the pongal consistency.Finally add the ghee fried cashews,raisins and switch off.
Serve hot with ghee drizzled.
My 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.
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