How to make Sakkarai/Sweet Pongal (Pressure Cooker Method)
Happy Pongal, everyone!! I guess, everyone has their favorite version of the Sakkarai Pongal. There are numerous combinations/ratios/ingredients/methods to try from and you will still get a yummy Pongal, no matter what. So, here's my very own version of one of my favorite Pongal's, from my recipe diary, which uses, milk & unsweetened khoa apart from the usual ingredients.
Along with the recipe, I'm also sharing a Kolam (poster board size), I drew for a Pongal function. Before you scroll down, let me confess, that I'm no artist & have tried drawing this one after 15 years. This kolam is probably a child's play for many of you. I salute all the wonderful Kolam experts out there :o) (More about Kolams)
Ingredients for 4 servings:
To pressure cook:
*1/2 cup pacha arisi/raw rice
*1/4 cup paasi paruppu/green gram dal
1/4 cup grated fresh coconut
2.5 cups water
1.5 cup grated jaggery
4 tsp ghee/clarified butter
2 cups whole(high fat) milk
1/2 grated, unsweetened khoa
a tiny pinch of pachai karpooram/edible camphor (optional)
1/2 tsp elaichi/cardamom powder
1/8 tsp salt
1/4 tsp jaadhi kai/nutmeg powder (optional)
Ghee for frying
Stove Top Method:
- *Soak the rice & dal for about an hour (this step ensures that they get cooked soft/mushy)
- Add all the ingredients listed for pressure cooking in a pressure cooker; seal & pressure cook for about 8 to 10 whistles. Turn off the heat & let steam release on its own.
- Mash up the rice & dal and, add all the other ingredients listed & simmer until everything is incorporated and, you see a gooey mass of sweet sticky rice.
- Fry the cashew nuts & raisins in ghee until golden & add it to the Pongal along with the ghee & serve warm.
Sharing this Pongal recipe with my friends at Valli's CCC# 28: Jan -- Week 3.