Скачать или смотреть Sakkarai Pongal Recipe in Tamil | Temple style Sakkarai Pongal

Sakkarai Pongal Recipe ✅ Save for later ✅
Rice and dal cooked with the secret ingredients like edible camphor, nutmeg and clove make it smell and taste DIVINELY. I really mean it, you will definitely agree with me once you try this!
One of my mom's signature dishes 🤩

🛒 Ingredients
½ cup Raw rice
2 tablespoon Moong dal/ pasi paruppu
¾ cup Jaggery + ¾ cup water (Add heaped measure of jaggery)
2 & ½ cups Water for cooking rice + dal
3 tablespoon Ghee
1 pinch Salt
6 Cashews
2 tablespoon Raisin
1 Cardamom
1 Cloves
1 pinch Nutmeg powder
1 fenugreek sized Edible camphor

📝 Step by step Instructions

Wash rice and dal. Pressure cook for 5 whistles. Mash it once done.

Heat water + jaggery completely dissolve and filter it if there's any impurity.

Add the mashed rice, dal.

Mix well and cook in medium flame for 3-4 minutes.

Add nutmeg powder, powdered cardamom, edible camphor, cloves to the pongal.

Add ghee as desired while cooking.

In a separate pan, heat a teaspoon of ghee and roast cashews to golden and add raisins to it.
Once it fluffs up, transfer it to the pongal.

You can also roast the cloves along if not adding raw.

📒 Notes

In case the pongal gets thick, you can add hot water when cooking.

Ghee can be added according to your preference. I now a days prefer just topping it while serving. If the pongal is loose in texture and hot, you need not that much ghee.

If you feel something is missing in the taste, it is sweetness. Add 2 to 3 tbsp of sugar and heat again to fix it. Sugar gives a beautiful gloss too.

Adding a little salt also helps prevent flat sweet taste.

You can also add more moong dal. But it gets thicker as it cools. So you have to add more water later when cooking with jaggery.