Saturday, 12 January 2013

Sweet Pongal | Sakkarai Pongal | Vella Pongal | Pongal Recipes


Pongal, is a festival celebrated at the end of harvest in Tamil Nadu and can also be termed Indian thanksgiving festival. Sweet pongal recipe is prepared during this festival time in every Hindu Tamilian homes. It is a sweet rice pudding kinda recipe which is prepared with jaggery and raw rice and flavored with cardamom and ghee. It is so tasty that even a person who doesn't have sweet tooth would love this. Cardamom, ghee and jaggery blends well and gives a super delicious and rich aroma that will invite anyone to the kitchen even when you are half way preparing it. 

When I was a kid I remember neighbors bringing banana leafs or small plates filled with some sweet pongal, some paruppu vadas and few sugarcane sticks as edible gifts for us on Pongal. I would taste each sweet pongal recipe and pick out the best to have it as breakfast. I remember one neighbor adding a small piece of ginger, it really makes  a difference and the pongal would be so flavorful. Some would have added some edible camphor to give the pongal a nice flavor and aroma, some would have added more ghee and some less.  But everyone's pongal would make a real feast to my tummy on that particular day. And when festive days were gone I would still crave for this sweet pongal and ask mom to make some for me. Even now I make it occasionally to enjoy it. I usually make it in pressure cooker to reduce cooking time, but the ones made in the pots are the most tastiest and also has good texture. So as pongal festival is nearing thought of posting this lip-smacking recipe. I use milk as some people authentically do to enhance the flavor of pongal, just a little milk will give some creaminess to the recipe. Always add the jaggery and rice in the ratio 2:1 to get the perfect sweetness and flavor. Now lets see how to make this yummilicious pongal recipe. 



INGREDIENTS

Serves 4 to 5 people
Total Preparation Time - 45 minutes to 1 hour
  1. Raw rice - 200 grams (1½ cup)
  2. Split skinned green gram / Moong dal / Paasi paruppu - 25 grams (1/8 cup) 
  3. Boiled milk - 100 ml (1/4 cup)
  4. Water - 900 ml (6 cups)
  5. Grated coconut - A handful (optional)
  6. Jaggery / Vellam - 500 grams 
  7. Cashews - 5 to 10 
  8. Raisins - Few 
  9. Cardamom powder - 1 tsp (or 4 pods)
  10. Salt - a small pinch (optional)
  11. Ghee / Clarified butter - 2 to 3 spoons (Add more if you wish)

PREPARATION METHOD 

 
  • Wash rice twice in water and set aside. 
  • To a pan add moong dal and place on flame. Roast until you get a nice flavor (takes a minute), then remove from flame and set aside. 
  • To a pot or large sauce pan pour milk (100 ml) and water (900 ml) mix well and place the pot on flame. 

  • When the milk and water mixture starts boiling add raw rice, split (or crushed) cardamom pods and moong dal and cook until it gets mushy. If water is not enough add some more water and cook until the rice turns mushy. (This may take 30 minutes or more depending on the rice).

  • Meanwhile to another sauce pan or pot add the crushed jaggery (I did not crush it, but melting jaggery without crushing will take time) add some water and place on flame. Use a wooden rod or ladle and press against each jaggery cube and mix well until it dissolves well. When jaggery gets dissolved completely remove from flame (do not keep too long in flame) and strain using a small pored strainer to remove sand or any dust particles from it. 
 

  • Then add this jaggery syrup to the well cooked rice mixture and stir well. If it becomes watery cook for some more time on low flame until the water content reduces. Cook on low flame and keep stirring occasionally to avoid the bottom from sticking to the pan and getting burnt. 

  • Simultaneously take a pan add ghee to it and place on flame (do not wait until the ghee turns smoky hot, this will burn your cashews), add the cashews and saute until it turns slightly brown, then add the raisins and wait until it puffs up, remove from flame. Add this roasted cashew and raisins along with ghee into the cooked rice and mix well. 

  • When the mixture gets blended well and water content reduces add the grated coconut and stir well then remove from flame. 
  • Serve!!


TIP 1: Adding split skinned green gram (paasi paruppu) is purely optional. 

TIP 2: You can add 250 grams of jaggery and 250 grams of rock candy (kalkandu) in place of 500 grams of jaggery. 

TIP 3: Adding milk is purely optional and the amount of ghee can be increased upto 5 spoons or even more to get a nice aroma. 

TIP 4: You can replace cardamom pods with 1 tsp of cardamom powder.  But I prefer using whole pods.

TIP 5: I haven't added grated coconut as I don't like adding coconut to pongal. Also it does not stay for more than a day, when you don't add coconut it stays longer. Also you can cut small tiny bits of coconut fry it along with cashews until golden brown and add it to the pongal.

TIP 6: Jaggery is melted into syrup to strain and remove dust particles from it. So do the melting part without fail, but do not keep the jaggery too much in flame it will become too thick and will not be in syrupy consistency. In such case add some more water and place on flame and stir well until it turns watery. 

TIP 7: The rice should be cooked until it is very mushy only then you will get the perfect pongal texture. So add some more water in case the rice does not get cooked well. I had to add another cup of water to make the rice get cooked more mushy. Rice differs and so the time to cook it also differs.


Sweet and lip-smacking pongal is now ready!! Serve either chilled as dessert or hot as breakfast!!
Am sure you will love it!!

52 comments:

  1. delicious pongal :) happy pongal in advance :)

    ReplyDelete
  2. Happy Pongal. Looks tempting n delicious...

    ReplyDelete
  3. Perfect preparation for Pongal ................Drooling :-)

    ReplyDelete
  4. Cute clicks sis my version is little different but nevertheless i still love yours :) how can i now???

    ReplyDelete
  5. Nice clicks Divya! I love that "mullai poo" on the side! :)
    Pongal looks delicious!

    ReplyDelete
  6. Such beautiful presentation! Love the cute Sambadam (vessel) and the flowers :)

    ReplyDelete
  7. the right texture. Pongal that is not mashed well does not taste as good

    ReplyDelete
  8. pongal is around the corner!! perfect!

    ReplyDelete
  9. Nice step by step presentation. Happy Pongal!!

    ReplyDelete
  10. Looks divine and delicious.I like the (thoku ) very much .Love to have this.

    ReplyDelete
  11. happy pongal... Looks tempting ...

    ReplyDelete
  12. Delicious. Wish some of you were around me so I could get a serve of pongal too.. Happy Pongal!

    ReplyDelete
  13. Yum. yum. yum.... Drooling here

    ReplyDelete
  14. traditional n festive recipe...nicely done.I liked dat steel small can....pretty

    ReplyDelete
  15. Sweet Pongal looks very good Diya! As usual nice clicks.

    ReplyDelete
  16. Yummy traditional dish, Happy pongal to u n family!!!

    ReplyDelete
  17. Very delicious and wanna grab the thuku.

    ReplyDelete
  18. Perfect recipe for the season, Divya.. Pongal looks so divine.. Love the thooku you have used..

    ReplyDelete
  19. I loved the first pick with the flowers in it.. so festive!
    Lovely pongal!

    ReplyDelete
  20. lovely clicks!!! looks so delicious!! happy pongal!!

    ReplyDelete
  21. delicious..love the clicks as usual divs...:)

    ReplyDelete
  22. good effort divya.. nice clicks too :)

    ReplyDelete
  23. Hmmm...yummy yummy...pongalo pongal :-)

    ReplyDelete
  24. love your presentation and dish too.

    ReplyDelete
  25. such a traditional look click so cute and yummy to look.

    ReplyDelete
  26. Cute serving bowl, love this sweet pongal anytime.

    ReplyDelete
  27. Happy Pongal Divya...Pongala pongal....
    What a nice post.The presentation is just awesome..Love to have few plates..haha..

    ReplyDelete
  28. A traditional pongal looks amazing dear. Can guess its taste too. Happy pongal dear.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/01/prawn-cha-chadi.html

    ReplyDelete
  29. Amazing Pongal dear. Happy Pongal to you and your family

    ReplyDelete
  30. love the presentation .. yummy pongal Happy pongal
    http://great-secret-of-life.blogspot.com

    ReplyDelete
  31. Nice pongal Divya! lovely clicks

    ReplyDelete
  32. Delicious pongal..& Lovely clicks

    ReplyDelete
  33. Very nice Divya...i love the pictures...

    ReplyDelete
  34. Happy Pongal dear. Sarkarai pongal looks yummy! Love the vessel u have and flowers too. Nice photos and delicious recipe.

    ReplyDelete
  35. Happy Pongal Divya... Pongal is looking so sweet as it is. Presentation is again superb!!!

    ReplyDelete
  36. Happy Sankranti divya..pongal looks divine..presentation is awesome.

    ReplyDelete
  37. delicious pongal and amazing tips!!! very helpful!!
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

    ReplyDelete
  38. Authentic pongal!!! Ever tasty. Thx Divya.

    ReplyDelete
  39. delicious ! I will defiantly try it thanks to post such a testy recipe and keep posting such delicious recipes , Regards, sakkarai pongal recipe

    ReplyDelete

Thanks for the visit. Do drop in your valuable comments and suggestions :) Please do not add any links to your site/blog such comments will not be published. Click on notify me and get notified about my reply to your comments.

Most Loved Recipe

Grilled Chicken Recipe | Indian Style Chicken Grilled

Magazine Features!

Bake Without Oven

Bake Without Oven
Click for recipes

Disclaimer

All photos, and content here are clicked and edited by me. If anyone wishes to use the photos or contents, please get prior permission from the author and then use it. If found stealing will be strictly penalized. Comments are always welcome but spam and comments that seem to hurt any individual will be deleted without prior information.