South Indian dish Sakkarai Pongal : How to prepare

 

Sakkarai Pongal is a delightful South Indian sweet dish made from rice, lentils, jaggery (unrefined cane sugar), and flavored with ghee and aromatic spices. It's a traditional dish often prepared during festivals, especially the Pongal festival, and other special occasions. Here's how you can make Sakkarai Pongal:

Ingredients:

• 1 cup raw rice
• 1/4 cup split yellow moong dal (lentils)
• 1.5 cups jaggery (grated or broken into small pieces)
• 1/4 cup ghee (clarified butter)
• 1/4 cup cashews, broken into pieces
• 1/4 cup raisins
• 4-5 green cardamom pods, crushed and powdered
• A pinch of edible camphor (optional, for flavor)
• A few strands of saffron (optional, for color)
• Water
• A pinch of salt

Instructions:

1. Wash the rice and moong dal together and drain the water.

2. In a large saucepan or pressure cooker, combine the washed rice and moong dal. Add 3-4 cups of water, depending on your desired consistency (more water for a softer Pongal, less for a firmer texture). Add a pinch of salt and mix.

3. Pressure Cook Method: If using a pressure cooker, close the lid without the weight, and cook on medium heat for 2-3 whistles. Reduce the heat to low and cook for an additional 5-7 minutes. Turn off the heat and let the pressure release naturally.

   Stovetop Method: If using a saucepan, bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low, cover with a lid, and let it simmer for 20-25 minutes or until the rice and dal are fully cooked and soft. Stir occasionally to prevent sticking.

4. While the rice and dal are cooking, prepare the jaggery syrup. In a separate pan, add the jaggery and just enough water to submerge it. Heat over medium-low heat until the jaggery completely dissolves, creating a syrup. Strain the syrup to remove impurities if needed.

5. Once the rice and dal are cooked, add the jaggery syrup to the mixture and mix well. Cook for another 5-10 minutes on low heat, stirring continuously, until the Pongal thickens.

6. In a small pan, heat the ghee. Fry the cashews until they turn golden brown, then add the raisins and fry until they plump up. Add this ghee and the fried dry fruits to the Pongal and mix well.

7. Add the cardamom powder, edible camphor (if using), and saffron strands (if using) to the Pongal and mix thoroughly.

8. Sakkarai Pongal is ready to be served. It's traditionally offered as prasadam (a blessed food offering) during festivals.

Enjoy the aromatic and sweet flavors of Sakkarai Pongal, a beloved South Indian dessert!