Sakkarai Pongal is a sweet rice dish made with raw rice, moong dal, sweetened with jaggery, flavoured with cardamom and loaded with ghee, raisins and cashews. It is a traditional South Indian recipe prepared specially for Pongal festival and also to offer as neivedhyam to God on special occasions. Pongal is traditionally prepared in pot but making in pressure cooker is the convenient and easy way. By following this sakkarai pongal recipe, you can make perfect pongal everytime.
This is my first post in this new blog and I wanted to post something sweet and special. I prepared this sakkarai pongal for offering as neivedhyam to God, so thought this will be an apt post for being the first post.
sakkarai pongal, sweet pongal, how to make sakkarai pongal using pressure cooker?
First keep the ingredients ready. Then do the preparations like soaking the saffron in warm milk, powdering the cardamom etc., Then start the cooking process. Slightly roast moong dal and add it to cooker along with rice and water and cook it. Then melt the jaggery and add it and cook. Then add saffron and milk and cook then add the powdered cardamom and mix. Finally fry the cashews and raisins in ghee and add it to pongal and mix well. Turn off the heat. Sakkarai pongal is ready.
Find below the step by step pictorial explaining the process.
Sakkarai Pongal Recipe using pressure cooker, Sweet Pongal
This is a easy recipe for making Sakkarai pongal using pressure cooker. Learn to make perfect Sakkarai pongal / Sweet pongal following this recipe. Category : South Indian Festival Recipes Recipe Developed, Cooked and Clicked by : Divya Prakash Published : August 06, 2016 Prep time : 20 mins; Cook time : 35 mins; Total time : 55 mins Yield : about 6 servings
Raw Rice / Pacharisi : 1 Cup
Moong dal / Pachai Paruppu : 1/4 Cup
Water : about 4 Cups
Jaggery : 2 1/2 Cups
Milk: 1 Cup
Saffron : a pinch
Cardamom : 4-5 nos.
Sugar : 1 Tablespoon
Ghee : 1/3 Cup
Cashews : 10- 12 nos.
Raisins : a handful
Soak Saffron in a cup of warm milk.
Peel Cardamom and discard the skin. Powder the seeds with a tablespoon of sugar and keep it ready.
Slightly roast moong dal. Add it to pressure cooker along with washed rice and required water, then pressure cook in medium low heat for one whistle. Turn off the heat.Wait till the pressure releases and open the cooker.
Melt jaggery with 1/4 cup of water and filter the impurities.
Return the cooker back to heat and add the jaggery syrup and mix well and cook for few minutes.
Now add the soaked saffron along with milk and cook till it slightly thickens.
Now add the powdered cardamom and mix well.
Fry cashews and raisins in ghee and add them to pongal and mix well. Cook for another minute and turn off the heat.
Sakkarai Pongal is ready to serve.
Adding milk and saffron is optional.
You can also add edible camphor, nutmeg powder to the pongal for extra flavour.
The color of pongal depends on the color of the jaggery.
Also sweetness varies with the each jaggery. So adjust the sweetness according to your taste buds.