Kovil sakkarai pongal
Learn how to make Tamilnadu temple sakkarai pongal
Servings: 4
Ingredients
- 1/2 cup Raw Rice
- 4 tbsp Yellow moong dal
- 3 cups Water
- 3/4 cup Jaggery
- Cashew nuts
- 3-4 tbsp Ghee
- Raisins few
- a pinch Edible camphor
- a pinch Nutmeg powder optional
- 1/4 tsp Cardamom powder Optional
Instructions
- Dry roast rice and moong dal for 3-4 minutes on medium flame, without getting burnt. Just roast till the rice and dal becomes warm.
- Wash the rice and dal and pressure cook this by adding 3 cups of water. Cook till 5-6 whistles and keep it on a very low flame for 5 minutes in the last.
- o Meanwhile, add jaggery to a pan and add little water(1/2 cup).
- o When the jaggery melts filter the impurities and bring the jaggery syrup to boil again.
- Meanwhile, mash the rice with the back of a ladle.
- Add the mashed rice and dal mix to the jaggery syrup.
- Mix well and add cardamom powder and edible camphor. Do not add more than a pinch. If adding nutmeg powder add a pinch at this stage.
- Fry cashew nuts and raisins in ghee and when it turns golden brown add it to the sakkarai pongal.
- Add 3-4 tbsp of ghee to the pongal and mix well.
- Switch off the flame.
- Sakkari pongal is ready for neivedhyam.
Notes
Note:
1. Colour of the sakkari pongal depends on the vellam. Always use dark vellam to get a nice brown colour. 2. Do not compromise on the quantity of ghee. 3. Kovil sakkarai Pongal can be made for other festivals too.
1. Colour of the sakkari pongal depends on the vellam. Always use dark vellam to get a nice brown colour. 2. Do not compromise on the quantity of ghee. 3. Kovil sakkarai Pongal can be made for other festivals too.