Sakkarai Pongal is made traditionally on Pongal festival or Mahar Sankaranthi with the first harvested rice of the year and offered as a thanks giving dish to Sun God before consuming. Sweet Pongal is delicious, yummy dish made by cooking rice & moong dal in milk, water & jaggery syrup and then flavoured with ghee and cashews. How to make Sweet Pongal / Sakkarai Pongal is explained in this post with step by step pictures.
Cook in medium high until rice is 3/4th cooked and water is almost absorbed.
Now strain and add jaggery syrup.
Mix well and cook until it becomes thick.Now add ghee fried cashews,raisins.
Heat ghee in tadka pan - fry cashews then add raisins fry until golden.
Add ghee fried nuts, raisins, remaining 3 tablespoon ghee and cardamom powder. Mix well , cook for a minute then switch off. When it cools down it gets thick so switch off when it is still goey.
Video
Notes
Traditional half of waster we add is rice rinsed water itself.You can add that along with normal water but make sure to add only rice rinsed water without dal.
Water quantity may vary according to the quality and freshness of rice so adjust accordingly.
You can add jaggery as such too but to avoid impurities we usually strain and add.