Sakkarai (Sweet) Pongal

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

Additional ingredients:

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)

Toppings:

Cashew nuts

Raisins

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.