Desi Fiesta

Sakkarai Pongal with Jaggery ( Pongal spl )

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Pongal / Makar sakranti is celebrated all over India but as am a Chennaite I used to enjoy those pongal holidays a lot. We used to get 4 days holidays and lots special program in TV was so much fun . Other than that our neighbors used to share all those yummy treats they made for pongal . Sugar cane is another reason  why i love pongal festival ,I just love to  enjoy the juicy sugar canes which i miss today. Pongal / Makar sakratri is winter harvest festival celebrated all over India by different names . As am a north indian we make sweet and savory vada’s but in Tamil nadu it is celebrated for 4 days  – Bhogi, Thai pongal, Mattu pongal , Kaanam pongal each day has it own significance. 

People make sweet savory pongal varieties and vadas this day , served ( bhog/ padayal) to god then they enjoy the festival with family. On the last day thats is on kaanam pongal with family they have a fun time at beach or some entertaining places like to watch movie etc . So this festival bring so many happy faces to enjoy !! So I made sakkarai pongal and masala vadai for this auspicious day 🙂 Wish you have a very happy pongal / makar sakrantri 🙂 ..Ok now over to the recipe..

Pongal varities
Pongal recipes

pongal festival

Ingredients 

Moong dal – 1/4 cup
Rice – 1/2 cup
Milk – 1 cup
Water – 1 1/2 cup
Ghee – 3- 4 tbsp
Cashew nut – 4-5 Nos
Raisins – 3-4 Nos
Jaggery pd – 1 cup
Cardamom  pd – a pinch

Method 


  • Wash and Soak  rice and dal for 15 mins.
  • Drain the water from rice and dal , In a pressure put rice , dal, water ad milk.
  • Pressure cook them for 3- 4 whistles then turn off the flame .
  • After the pressure subsides open the lid and and mash them well with a ladle.
  • In a sauce pan take the jaggery pd and 1/2 cup water , boil them till one string consistency .
  • To check the one string just drop the syrup with a ladle it should form a string while flows drown.
  • After it attains the one string consistency add the syrup to the cooked and mashed rice and dal also add the cardamom pd .
  • In a low flame mix them well till well combined and add ghee .
  • Cook them for 2 mins while mixing them .
  • In a another sauce pan heat 1 tbsp ghee and saute cashews and raisins till they turn slight brown .
  • Transfer the roasted cashews and raisins to the pongal and mix well.
  • Enjoy them warm!!

Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh . 

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