Sakkarai Pongal / Sweet Pongal rice recipe 

Pongal is a festival of harvest celebrated predominantly in Tamil Nadu and also in many countries like Sri Lanka, Thailand, Malaysia, Singapore and many more around the world. One of the special dishes prepared during this festival is Sakkarai pongal or sweet pongal also called as Chakara pongal.
I had sweet pongal in some south Indian temples as prasad (naivedyam) and loved the taste the prasad had.This dish is very easy to make and tastes out of the world.The recipe is passed on to me by my mother-in-law
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Ingredients:

Method 

• In a heavy bottom pot or pressure cooker dry roast yellow lentils (moong dal) until the lentil turns fragrant 
• Next add washed rice in the cooker
• Pour 2 1/2 cups of water and 1 cup of milk. Cook till soft either in the pressure cooker for 3 whistles or in the pot 
• Meanwhile melt the jaggery by boiling it in 1 cup of water
• Drain jaggery water so as to filter out any residue / impurities
• Once the cooker has released the pressure, open the lid and add generous amount of ghee and mash well.
• Now add melted jaggery water and combine thoroughly for about 2 mins.
• In another pan heat some ghee and fry cashew nuts till golden brown, switch off the flame and add raisins. 
• Roast raisin until they swell up
• Mix fried cashew nuts and raisins and cardamom powder with the Pongal rice 
• Sakkarai Pongal is ready. Enjoy the harvest festival by offering it to god or goddess or deities and don't forget to enjoy it yourself as well.

Notes/ Tips

• Please feel free to use as much ghee as desired. The quantity of ghee used totally elevates the flavour and texture of the sweet pongal
• Before adding the jaggery ensure that the rice is cooked thoroughly soft or else it may tend to harden

Sweet Pongal Recipe Step-by-Step with Pictures:

• Dry roast yellow lentils (moong dal) until the lentil turns fragrant
  
• Add washed rice in the cooker
  
• Pour 2 1/2 cups of water and 1 cup of milk.
  
  
• Cook till soft in the pressure cooker for 3 whistles
  
• Melt the jaggery by boiling it in 1 cup of water
  
• Drain jaggery water so as to filter out any residue/impurities
  
• Once the cooker has released the pressure, open the lid and add generous amount of ghee and mash well
  
  
• Now add melted jaggery water and combine thoroughly for about 2 mins
  
  
• In another pan heat some ghee and fry cashew nuts till golden brown, switch off the flame and add raisins. Roast till raisins swell up
  
• Mix fried cashew nuts and raisins and cardamom powder with the Pongal rice
  
  
• Sakkarai Pongal is ready.
  
   

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Thanks,
Sujata

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Pineapple Kesari Bath is well known in Southern India. For recipe click here