Description
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INGREDIENTS
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โข Raw rice (pacharisi) โ 1 cup
โข Yellow moong dal (pasi paruppu) โ 1/4 cup
โข Jaggery (vellam), grated or powdered โ 1 cup
โข Water โ 4 cups
โข Milk โ 1/2 cup
โข Pure ghee โ 4 tablespoons
โข Cardamom powder (elaichi) โ 1/2 teaspoon
โข Dry ginger powder (sukku) โ 1/4 teaspoon
โข Edible camphor (pacha karpooram) โ a tiny pinch
โข Cashew nuts โ 15 to 20 pieces
โข Raisins โ 2 tablespoons
โข Salt โ a small pinch
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METHOD
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1. Dry roast the yellow moong dal in a heavy-bottomed pan or pressure cooker on medium heat for 2 to 3 minutes until it turns lightly golden and gives a pleasant nutty aroma. Be careful not to burn it. This step enhances the flavour of the dal and removes any raw smell. Set aside once roasted.
2. Wash the raw rice thoroughly under running water two to three times until the water runs clear. Add the washed rice and the roasted moong dal into the pressure cooker. Pour in 4 cups of water and half a cup of milk. The milk adds a rich creamy texture to the final dish. Add a small pinch of salt and close the pressure cooker lid.
3. Pressure cook the rice and dal mixture on medium-high heat for 4 to 5 whistles until they are very soft and mushy. The rice and dal should be well cooked and almost melting together. Once the pressure releases naturally, open the cooker and mash the mixture gently with the back of a ladle until it forms a smooth, thick porridge-like consistency.
4. While the rice and dal cook, prepare the jaggery syrup. In a separate small saucepan, add the grated or powdered jaggery with half a cup of water. Heat on medium flame, stirring continuously until the jaggery dissolves completely. Strain the syrup through a fine mesh strainer to remove any impurities or sand particles. Keep the clean syrup warm and ready.
5. Add the warm strained jaggery syrup gradually to the mashed rice and dal mixture, stirring well after each addition. Mix everything together on low to medium heat. The mixture will loosen at first after adding the syrup but will thicken as it cooks. Stir continuously to prevent it from sticking to the bottom of the pot. Cook for 5 to 7 minutes on low heat.
6. Add the cardamom powder, dry ginger powder, and the tiny pinch of edible camphor to the pongal and mix well. These spices are what give Sakkarai Pongal its authentic temple-style flavour. Stir thoroughly so the spices are evenly distributed throughout the entire mixture. Taste and adjust jaggery if you prefer it sweeter. Keep the flame on low.
7. In a separate small pan or ladle, heat 4 tablespoons of pure ghee on medium flame. Add the cashew nuts and fry them, stirring constantly, until they turn golden brown and crispy. Then add the raisins and fry for about 30 seconds until they puff up and plump nicely. Be careful as raisins fry very quickly. Pour this entire ghee, cashew, and raisin mixture over the pongal.
8. Stir the ghee tempering into the Sakkarai Pongal well and cook together on low heat for 2 more minutes. The pongal should have a glossy, rich appearance and a semi-thick consistency that holds its shape when served. Turn off the heat. Serve the Sweet Pongal warm on a banana leaf or in a traditional steel bowl as a special Mother's Day offering for your beloved amma.
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TIPS
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โ Always strain the jaggery syrup before adding it to the pongal. Unfiltered jaggery can contain sand and impurities that ruin both the texture and taste of the dish.
โ The rice and dal must be cooked very soft and well mashed for that classic creamy Sakkarai Pongal texture. If you feel the mixture is too thick, add a splash of warm milk to adjust the consistency.
โ Never skip the dry ginger powder and edible camphor as these are the authentic spices that give Sakkarai Pongal its distinctive temple prasad flavour loved by all Tamil families.