Sakkarai Pongal Recipe Sweet Chakkara Pongal Whiskaffair

on Feb 10, 2021, Updated Dec 22, 2023 If you like pongal, you can try these recipes: Rava Pongal, Ven Pongal. For 12 years after I got married, Bangalore was our base. Because of Mohit’s job, we would go to a new country, spend some time there, return to Bangalore, stay for 2-3 months, and then return to another country. We also had a full set-up home in Bangalore, and Bhavye and I would often come in between. We had also made many friends during this time. Many of them were South Indian. I once was in Banglore during Sankranti, and one of our neighbors called us home. They had made a huge spread for the festival. There was ven pongal, vada, sambar, rasam, potato roast, and many other items. For the sweet, they made this Sakkarai pongal. It was a delicious treat and different from the North Indian sweets I was used to having. I was told that each household has its own recipe for this dish. The base ingredients remain the same, but the ratios change here and there.

About Sakkarai Pongal

Sakkarai Pongal (Chakkara Pongal, Sweet Pongal) is a sweet dish made with rice, lentils, and jaggery. It is a South Indian (Tamil Nadu and Karnataka) specialty made for auspicious occasions as an offering to the god. In South India, sweet pongal is a must-make dish for the festival of Makar Sankranti (Pongal), which celebrates abundance and prosperity after the harvest. Temples all over South India also serve sakkarai pongal as naivedhyam (prashad). They add a pinch of edible camphor to it, which gives it a unique taste. You can make it in a traditional stovetop pressure cooker or an instant pot. I made it in my 3-quart instant pot (or 3-liter pressure cooker). If you want to double or triple the recipe, use a bigger instant pot or pressure cooker. The cooking time will remain the same.

Variations

There are many versions of this sweet pongal, as every home has its way of making it. I use Sona Masuri rice to make this dish. You can use any short-grain white rice that is easily available. Seeraga Samba, Indrayani, Ambemohar, etc., are some examples. Jaggery – Jaggery is melted in water, and the syrup is added to add sweetness to Pongal. Try to use organic jaggery. It is dark brown and is free of chemicals. The jaggery that is light in color has chemicals added to it to lighten its color. Ghee is used to temper the sweet pongal. It adds a rich taste and makes this dish even more flavorful. Nuts – For the tempering, I have added cashew nuts and raisins. But if you like, you can also add almonds and pistachios. Whole Spices add a nice aroma and flavor, so do not miss them. I have used green cardamoms (hari elaichi) and cloves (laung) in this recipe. Edible Camphor – To give sakkarai pongal a temple prasadam-like taste, add a pinch of edible camphor once the dish is cooked. Wash 3 tablespoon yellow moong dal and 1 teaspoon chana dal a few times with water. Drain the water as much as you can. Tip: To eliminate the excess water, spread the lentils on a kitchen cloth for 10-15 minutes. Press the SAUTE button on the instant pot. Transfer the lentils to the instant pot and roast until they are lightly browned (5-6 minutes), stirring frequently. Now, add the rinsed rice to the cooker. Add 3 cups of water and stir to combine. Press PRESSURE COOK and set the timer to 15 minutes. Once the timer goes off, let the pressure release for 10 minutes. Release the remaining pressure manually. Open the lid and mash the cooked rice and lentils using a ladle or a wire whisk until creamy. Now, add the rinsed rice to the cooker. Add 3 and ½ cups of water and stir to combine. Cook for 1 whistle on high heat. Reduce the heat to low and cook for 15 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and mash the cooked rice and lentils using a ladle or a wire whisk until creamy. Add 1 and ½ cups of crushed jaggery and 1 cup of water to a saucepan. Cook on medium heat until jaggery is dissolved and the mixture comes to a rolling boil. Stir frequently while cooking. Strain the mixture through a fine-mesh strainer.

jaggery mixture 2 crushed cardamom 2 crushed cloves ⅛ teaspoon nutmeg powder

Add a pinch of edible camphor if you wish to. Once the ghee is hot, add 8-10 whole cashew nuts and fry until slightly browned (1-2 minutes). Add 12-15 raisins and fry until they plump up (5-6 seconds). Pour the tempering over the pongal. Mix well and serve hot. Some South Indian homes add saffron mixed with milk to their preparation, which gives it a delectable flavor. You can replace half of the water with milk. Cook the rice and lentils in half the quantity of water as mentioned in the recipe. Once they are cooked, add milk and mix well. Cook for 4-5 minutes. You can also experiment with adding grated carrots or pumpkin for a twist in flavor and texture. Jaggery can be replaced with granulated white sugar, brown sugar, palm sugar, or coconut sugar. The color of the pongal will depend on the color of the jaggery or the sweetener added.