SARKKARAI PONGAL

SARKKARAI PONGAL or SWEET PONGAL is one of the absolutely Divine sweets, made as offerings for Deities during Festival seasons.

In Tamilnadu, this SARKKARAI pongal colloquially called as CHAKKARA PONGAL. 

This sweet pongal is being traditionally prepared and offered to SUN and SANKARANTHI during Pongal Festival from time immemorial.

Nowadays whenever we like to have this pongal, we prepare this super simple sweet pongal and relish at home.

Ingredients:

Raw Rice (Ponni rice) 100 gm

Moong dal 50 gm+water 3 cups

Jaggery 150 gm+water 75 ml

Fresh Cow Ghee 2 tbsp+2 tsp

Cashews 50 gm

Raisins 20 gms 

Freshly crushed Cardamom seeds 1/2 tsp

Saffron Strands 10 pcs (optional)

Edible Camphor, a tiny bit

Procedure:

Rinse the raw Rice and moong dal together for 3 times or until clear water.

Add fresh water and pressure cook on Simmer flame until one whistle.

Set aside.

Add Jaggery roughly broken in a sauce pan.

Pour water.

Bring to boil on medium-high heat.

Allow boiling until sticky consistency.

Set aside.

Open the cooker.

Mash the cooked contents until mushy.

Strain the Jaggery syrup to the mushed contents.

Mix well on low heat.

Add Ghee one tbsp.

Add edible camphor.

Mix well.

Let it on low heat.

Fry Cashews and Raisins in 1 tbsp Ghee until

golden brown.

Transfer the fried contents.

Add some Saffron Strands. optional.

Mix well to combine.

Add Freshly crushed Cardamom seeds

and mix to infuse the flavour.

Add 2 tsp of ghee and combine everything.

Yummy Sarkkarai pongal is ready to relish

Thanks for watching and Followed..

Happy cooking!

Some important tips to make Pongal absolutely scrumptious:

1. How to make Jaggery syrup:

Heat a sauce pan with crushed Jaggery with water of above mentioned quantity.

Bring to boil on high flame.

Let  Jaggery dissolved in water completely. 

Bring boiling until the syrup gets thickened sticky. Just check the sticky consistency with forefinger and

thumb. Switch off the heat

 

 

 

 

 

 

 

 

 

 

 

 

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Store-bought Jaggery may contain sand or tiny stones and some dirt. So we have to strain it and add to the cooked rice. We can strain directly into the mashed rice conents.

 

 

 

 

How to cook the rice contents?

The Rice and Moong Dal should be cooked on low heat until the first whistle.

The pressure of the cooker should be released of its own time.

Then open the lid and mash the cooked rice contents using a masher.

 

 

 

Now the Rice contents are ready to get another step.

 

 

Add one tbsp Fresh Desi ghee.

 

 Mix thoroughly.

 

 

 

 

 

 

 

 

3. How to fry Cashews and Raisins?

Add Ghee to a tempering pan. 

Fry the Cashews first until golden brown on low heat.

Turn off the heat and and add Raisins.

Saute in  Ghee until they puffed up.

 

 

 

Transfer to the Pongal content and mix them.

 

 

 

 

4. When Edible Camphor, Saffron Strands and Cardamom?

It will be very flavourful when they added at final stage.

 

Easy procedure! Divine taste!

Ingredients:

Fresh Cow Ghee 2 tbsp+2 tsp
Cashews 50 gm

Freshly crushed Cardamom seeds 1/2 tsp

Edible Camphor, a tiny bit

Procedure:

Rinse the raw Rice and moon together for 3 times or until clear water.

Pour water.
Bring to boil on medium-high heat.
Allow boiling until sticky consistency.
Set aside.

Open the cooker.
Mash