Main image via Pinterest

Image via Pinterest

Sakkarai pongal recipe, a temple style flavourful sweet pongal with jaggery, edible camphor, cardamom, cloves and the essential ghee and cashew nuts. RAAGA has decided to share the recipe so you can make them anytime you want. 

Course: Main Course

Cuisine: Indian

Prep time: 10 mininutes

Servings: 4

Cook time: 40 minutes 

Ingredients

• 1/2 cup raw rice 
• 2 tbsp moong dal/ pasi paruppu
• 3/4 cup Jaggery
• 2 & 1/2 cups water
• 3 tbsp ghee
• 1 pinch Salt
• 6 cashews
• 2 tbsp raisins
• 1 elachi
• 1 cloves
• 1 pinch nutmeg powder
• 1 fenugreek sized edible camphor
•  

Instructions

• Take pressure cooker/ pan, add 1/4 tsp ghee and roast the moong dal.

• Add water, washed rice and salt. Pressure cook for 4 whistles. Mash it once done.

• Powder jaggery and heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve, filter it, and add to the mashed rice in the cooker.

• In a separate pan, heat a tsp of ghee and roast cashews until it turns golden and add raisins to it.

• Once it fluffs up, transfer it and keep aside.

• In the same pan, add cloves, elachi and switch off the stove.

• Add nutmeg powder, and give a quick stir.

• Blend the elachi till powdery, and add the powdered elachi, edible camphor, cloves along with nutmeg powder to the pongal.

• Mix well and cook in medium flame for 5 minutes.

• Add 1/4 cup water or milk if it gets dry while cooking.

• Add ghee little by little while cooking.

• Lastly add the fried cashews and raisins.

That's right! You will have a tasty Ponggal prepared by yourself. Try and share your comments below.