Sweet Pongal is also known as Sakkarai Pongal in Tamil and is a sweet dish made during festive occasions in South India.
This is one of the prominent prasadam and used for Neivedyam in most South Indian temples. During Poojai or on auspicious days ,my mother will prepare this Sakkarai Pongal and one of the experts I came across on this dish.
The aroma of Ghee with Jaggery and a mild rising flavor of roasted cashew with edible camphor will mesmerize us when tasted as a hot serving.
Raw Rice - 100 gms
Paasi Paruppu ( Moong Daal) - 1/3 cup ( or 80 gms)
Jaggery - 1 cup
Elaichi - a pinch
Cashews - 8 pieces
Edible camphor - a pinch
Water - 4 to 5 cups.
Take a pan and dry roast Moong Daal ( Paasi Paruppu) slightly.
Add rice and Moong Daal (Paasi Paruppu) in pressure cooker .
Wash the contents 2 to 3 times and drain it.
Pour 4 cups of water. The amount of water to be added depends on the consistency you consume and also on the quality of Paasi Paruppu.
Pressure cook on medium flame for 4 to 5 whistles.
Both the rice and moong Daal should be cooked very well. With a spoon , slightly mash the cooked rice and Moong lentils.
Take a pan add 1 cup of Jaggery and 1/2 cup of water and boil it. ( this is a minimum amount of jaggery that makes the pongal sweet).
Strain the Jaggery syrup though a strainer directly and add it in the cooked rice + lentils mixture.
Mix it well.
Keep the mixture in the low flame.
Now add the crushed cardamom and a pinch of edible camphor.
Mix everything very well.
Keep it in low flame for 5 to 10 mins.
Take a pan and 4 to 5 tablespoons of ghee.
(You can add less ghee if you want )
Add 12 to 15 cashews. You can keep the cashews whole or have or chop them.
Saute the cashews till they become light golden colour.
Mix the cashews with the Pongal content and stir well.
Offer to the Goddess or you can serve Sweet Pongal hot or warm.