Sweet Pongal / Sarkarai Pongal

Sweet / Sarkarai Pongal

Rice :  1 cup

Green gram / Moong dal :  1/4 cup

Jaggery Powder : 1 + 1/2  cup

Sugar Powder :  1/4 cup

Ghee :  1/4 cup

Cashews : 8

Nutmeg powder : 1 pinch

Green Cardamom :  4

Raisins :  10

Edible camphor : 1 pinch

Coconut pieces :  1 tbsp ( optional )

Almond : 5 ( optional )

Water :  2 + ½ cup

Milk : 1 cup

         

  Easy cooker method :  

In half tsp of ghee , roast green gram lightly.

Cook Rice & green gram with water & milk in a pressure cooker, using inner vessel for 3 whistles.

In a ladle of water add jaggery powder and heat to get it melted.

Filter it to remove impurities and keep it aside.

After opening cooker , mash rice very lightly.

In a heavy broad pan or Brass pot / Vengalapaanai  , add rice mixture + jaggery syrup + sugar powder + half the portion of ghee , cardamom powder, Edible camphor, nutmeg powder and cook in low flame for 10 to 15 minutes …. Stirring frequently . 

In a small pan, Heat remaining ghee and add chopped almonds,  coconut .  When it starts to become golden brown , add cashews & raisins.  When the raisins puffs up, switch off and Pour over Sweet Pongal .

Mix everything nicely and serve hot.

Direct Brass pot (Vengalapanai )method: 

In half tsp of ghee , roast green gram lightly.

 Add Water & Milk in Vengalapanai and let it boil nicely.  Traditionally it is allowed to over flow a bit as a sign of auspicious .  While praying 'Pongalo Pongal' loudly by all the family members, rice & dal mixture is poured into the boiling milk . Add extra half a cup of water if you are cooking in brass pot.  keep it closed with a deep lid and add a ladle of water in the lid.  

Cook rice in low the flame . 

Keep stirring frequently to make sure , rice did not stick to the bottom of the vessel. 

let the rice mixture cook nicely. 

Mash rice a bit. 

In a ladle of water add jaggery powder and heat to get it melted.

Filter it to remove impurities and mix the syrup in mashed rice nicely.

Add sugar powder + half the portion of ghee, cardamom powder, Edible camphor, nutmeg powder  and cook in low flame for 10 to 15 minutes …. Stirring frequently . 

In a small pan, Heat remaining ghee and add chopped almonds, cardamom skin & coconut .  When it starts to become golden brown , add cashews & raisins.  When the raisins puffs up, switch off and pour over Sweet Pongal.  Mix everything nicely and serve hot.

Sweet Pongal is prepared for many festivals like Pongal , Navrathri ,  Aadi Velli etc.

In temples , popular prasadham is Sweet Pongal

Note: 

·       You can omit sugar powder and replace with jaggery powder.