Pongal is a harvest festival of hindu, that follows a solar calendar and it is celebrated on 14th of janauary every year. This harvest festival is celebrated all over India with some Regional variations,known by different names and celebrated with different customs in different parts of the contry. It is celebrated as Makar sankranthi in many states of India such as Andhra Pradesh, Bihar, Chhattisgarh, Goa, Haryana, Jharkhand, Karnataka,Madhya Pradesh, Maharashtra, Manipur, Odisha, Rajasthan, Sikkim, Uttar Pradesh, Uttarakhand and West Bengal.(Wiki) Sakkarai Pongal (Thiyya Pongal) is made during this festival Occasion in South India. Freshly harvested Rice with Jaggery and Ghee makes a Pongal divine.
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| Sakkarai Pongal |
Ingredients
Raw rice -1/2 cup
jaggery - 1/2 cup.
Moong dal - 3 tbsp.
Water - 2 + 1/4 cup.
Cashews - 15.
Raisins - 10.
Ghee - 3 tbsp.
Preparations
- Dry Roast the Moong dal in 1/2 tsp of Ghee, till you get good smell of dal and it slightly turns golden brown colour.
- Pressure Cook the rice and Moong dal with 2 cup of water for 4 whistles.
- In mean time prepare Jaggery syrup. Melt the jaggery with 1/4 cup of water, when it melts, filter it to remove impurities.
- Roast the cashews in 1 tsp of ghee, when cashews turns golden brown colour, add raisins and switch off the flame.Raisins pops in that kadai heat.Then keep it aside.
- Smash cooked rice and Moong dal with ladle.
Method
- Take a kadai, When it is hot, add Smashed Rice and Moong dal .
- Keep the stove in medium flame, add Jaggery syrup to it mix well.
- Add Ghee little by little and stir for 4 - 5 minutes.
- Finally add Roased Cashews and Raisins.Serve hot.
Notes
- if you wish you could roast 1 elachi in ghee, and add to it.
- If you feel pongal is dry, you could add 1/8 tsp of water, while adding jaggery syrup.
SAKKARAI PONGAL RECIPE - SWEET PONGAL - SANKRANTI SWEET RECIPE - WITH STEP WISE PICTURES By Gayathri, Dec 16, 2013 Sakkarai pongal
Sakkarai pongal 
