Sakkarai pongal in bronze pot | Kovil sakkarai pongal recipe in Bronze pot. Traditional way of making sakkarai pongal in Brass pot | vengala paanai. Recipe with full video and step-by-step pictures.
We make sakkarai pongal for pongal festival. Traditionally they make it using freshly harvested rice. Apart from this, we make sakkarai pongal for many festivals and pandigais.
The key ingredients we use for making sakkarai pongal are raw rice, jaggery, moong dal, and ghee. Cardamom powder, edible camphor, and nutmeg enhance the taste of the Sakkarai pongal.
Traditionally we make sakkarai pongal in a brass pot. But we tend to make it in a pressure cooker always. I have shared the recipe of kovil style Pongal in the pressure cooker. But Pongal made in a brass pot has a unique taste and texture. Many friends asked me to post the recipe for Sakkarai Pongal in bronze pot. Finally, I shot the video yesterday.
My amma and mother-in-law used to make Sakkarai Pongal in a brass pot for the pongal festival. We keep 2 pots, one for sakkarai pongal and one for plain rice. We tie the pot with fresh manjal kothu and put sandal and kumkum on the pot. Also, we put kolam on the gas stove and keep the Pongal pot.
We offer Sakkarai pongal neivdiyam to Sun God. Pongal festival is celebrated as Makara Sankranthi in all parts of India.
Check out our full collection of Pongal festival recipes.
Also check out, Sakkarai pongal in Pressure cooker, Millet Sakkarai pongal, Samba wheat sakkarai pongal,Pongal kootu, Kovil ven pongal.
Sakkarai pongal in brass pot
Sakkarai Pongal in Pongal paanai
Ingredients
- 1 cup raw rice
- ¼ cup yellow moong dal
- 2 cups jaggery
- 2 -4 tbsp ghee
- 7 cups water
- ¼ cup milk
- 1 tsp cardamom powder
- A tiny pinch of edible camphor
- ¼ tsp nutmeg powder
- Few cashew nuts
- Raisins few
Instructions
- In a pan add jaggery. I used 2 cups of powdered jaggery and it was perfect. If you want little extra sweet, add 2 and ¼ cup of jaggery.
- Add ¼ cup water and melt the jaggery nicely.
- Once it is melted well, boil this for 2 minutes and switch off the flame.
- Keep this aside.
- Wash the rice and moong dal nicely and keep this aside.
- In a brass pot, add 7 cups of water.
- My pot can cook 1 and ¼ cup of rice.
- Add ¼ cup of milk to this.
- Switch on the gas and let this froths up.
- We say Pongalo Pongal when the milk froths up to the brim.
- Now we add the washed rice and dal to this.
- Keep stirring and let this cook till mushy.
- Keep the flame in medium-low. If you don’t stir continuously, it will get stick into the bottom.
- Once it is cooked completely, add the jaggery syrup to this.
- Mix well.
- Add 2 tbsp of ghee to this.
- Add 1 tsp of cardamom powder and ¼ tsp of nutmeg powder.
- Mix well.
- Roast cashew nuts in 2 tbsp of ghee, once it half roasted add the raisins.
- Roast till the nuts turns golden brown and the raisins swells up.
- Add this to the Pongal.
- Now add the edible camphor. Just add a mustard seed size, else it will spoil the taste.
- Mix well and cook for a minute.
- Switch off the flame.
- Kovil sakkarai Pongal is ready.
Video
Notes
2. Adding nutmeg and edible camphor gives the aroma and taste of Kovil sakkarai Pongal.
- In a pan add jaggery. I used 2 and ¼ cups of powdered jaggery and it was perfect. If you want little extra sweet, add 2 and 1/2 cup of jaggery.
- Add ¼ cup water and melt the jaggery nicely.
- Once it is melted well, boil this for 2 minutes and switch off the flame.
- Keep this aside.
- Wash the rice and moong dal nicely and keep this aside.
- In a brass pot, add 7 cups of water.
- My pot can cook 1 and ¼ cup of rice.
- Add ¼ cup of milk to this.
- Switch on the gas and let this froths up.
- We say Pongalo Pongal when the milk froths up to the brim.
- Now we add the washed rice and dal to this.
- Keep stirring and let this cook till mushy.
- Keep the flame in medium-low. If you don’t stir continuously, it will get stick into the bottom.
- Once it is cooked completely, add the jaggery syrup to this.
- Mix well.
- Add 2 tbsp of ghee to this.
- Add 1 tsp of cardamom powder and ¼ tsp of nutmeg powder.
- Mix well.
- Roast cashew nuts in 2 tbsp of ghee, once it half roasted add the raisins.
- Roast till the nuts turns golden brown and the raisins swells up.
- Add this to the Pongal.
- Now add the edible camphor. Just add a mustard seed size, else it will spoil the taste.
- Mix well and cook for a minute.
- Switch off the flame.
- Kovil sakkarai Pongal is ready.
