Sarkkarai Pongal is an additional Prasadam on the day of Saraswathi pooja.
This Sarkkarai Pongal, a sweet made of Rice, Jaggery and Ghee is a traditional Neivedhium offered to God and Godess in most of the temples in Tamil Nadu and also at home on auspicious occasions.
Some people add roasted Pasiparuppu along with rice for this Pongal.But somehow in our families we prepare this sweet Pongal,exclusively out of rice.
During Thai Pongal,this sweet rice is prepared in a bronze pot and milk is added.That recipe is to be given in a separate post.
Ingredients :
Raw rice 1 cup
Powdered Jaggery 2 cups.
Ghee 3 to 4 tbsp.
Cashew nut, raisins, Cardamom powder.
Method :
1. Pressure cook the rice directly in the cooker with water in ratio of 1: 4.The water 4
cups may seem to be too much but the Pongal comes out very well and remains loose
even after getting cool.
2. Add 1/2 cup of water to the jaggery and heat just till the jaggery dissolves.
3. Open the cooker and the rice will be well cooked in pressure cooker.Mix well but don't
mash it too much. That will lead to lumps later.
4. Drain the impurities and add the jaggery syrup to the cooked rice. Mix well and let it
boil on a low fire for 5 mins.As the cooker has a heavy bottom, there is no chance of
getting burnt. Add the fried nuts and raisins.
5. Add the ghee and mix well. Let it simmer for 3 more mins.Switch off, add the
cardamom powder and mix well.
6. The hot and tasty Sarkkarai Pongal with the an aroma of ghee is ready.
7. Ghee is the real taste maker but in this cooker method, very health conscious people
can reduce it.
Note :
For making Pongal with 1 cup of rice, 3 lit. pressure cooker is well and good. The water
doesn't come out. There is enough space to mix the jaggery syrup well and let it boil.
2 lit. cooker is ideal for using 1/2 cup rice.
This Sarkkarai Pongal, a sweet made of Rice, Jaggery and Ghee is a traditional Neivedhium offered to God and Godess in most of the temples in Tamil Nadu and also at home on auspicious occasions.
Some people add roasted Pasiparuppu along with rice for this Pongal.But somehow in our families we prepare this sweet Pongal,exclusively out of rice.
During Thai Pongal,this sweet rice is prepared in a bronze pot and milk is added.That recipe is to be given in a separate post.
 |
Sarkkarai Pongal |
Ingredients :
Raw rice 1 cup
Powdered Jaggery 2 cups.
Ghee 3 to 4 tbsp.
Cashew nut, raisins, Cardamom powder.
Method :
1. Pressure cook the rice directly in the cooker with water in ratio of 1: 4.The water 4
cups may seem to be too much but the Pongal comes out very well and remains loose
even after getting cool.
2. Add 1/2 cup of water to the jaggery and heat just till the jaggery dissolves.
3. Open the cooker and the rice will be well cooked in pressure cooker.Mix well but don't
mash it too much. That will lead to lumps later.
4. Drain the impurities and add the jaggery syrup to the cooked rice. Mix well and let it
boil on a low fire for 5 mins.As the cooker has a heavy bottom, there is no chance of
getting burnt. Add the fried nuts and raisins.
5. Add the ghee and mix well. Let it simmer for 3 more mins.Switch off, add the
cardamom powder and mix well.
6. The hot and tasty Sarkkarai Pongal with the an aroma of ghee is ready.
7. Ghee is the real taste maker but in this cooker method, very health conscious people
can reduce it.
Note :
For making Pongal with 1 cup of rice, 3 lit. pressure cooker is well and good. The water
doesn't come out. There is enough space to mix the jaggery syrup well and let it boil.
2 lit. cooker is ideal for using 1/2 cup rice.
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