Learn how to make Sakkarai Pongal – Chakkara Pongal in traditional brass pot using this simple recipe. Step-wise pictures and method to make easy Sweet Pongal for any Sankranthi.
Every year, we celebrate Pongal at our in-laws place and my mother-in-law takes care of all the festive preparations. I rarely get to click pictures or share recipes during Pongal for the same reason. This year though, we stayed back in Bangalore owing to different reasons and fortunately I was able to make our favorite Sakkarai Pongal in Traditional Brass Pot. Although we will not get to making this recipe again for a good year, I enjoyed the process so much that I couldn’t help myself from sharing it here. I didnt even get to use my DSLR camera, I so wanted to share the process that I am sharing my mobile phone camera pictures. So that should tell me how pleased I am.
Traditional Chakkara Pongal is made in Brass pots (Pithalai Paanai) or Bronze pots (Vengala Paanai) or Earthen pots (Mann Paanai) on the day of Pongal or Sankrathi. But not all of us have the luxury of time or in fact holiday for the festival, so using Pressure Cooker for Sakkarai Pongal seems to be the easiest option. This year though, I could lay my hands on the oldest Brass Pot at home that’s been handed down to me from my paternal grandmother. This Brass Pot – Ithadi Ginne has been in my family for years as it was given as a wedding gift to my grandma at the ripe age of 9. Needless to say, it is one of my treasured possessions.
The recipe for making Sweet Pongal or Chakkara Pongal remains the same. But when we make Sakkarai Pongal in Traditional Brass Pot, it takes a good amount of time and effort – resulting in a Pongal that’s extremely delicious. I am sharing everything I know and follow while I make my Sweet Pongal.
How to make Sakkarai Pongal in Traditional Brass Pot | Traditional Chakkara Pongal Recipe –
Detailed step-wise picture recipe of making Sakkarai Pongal in Traditional Brass Pot | Traditional Chakkara Pongal Recipe –
In the prepared brass pot, add milk and water. Bring it to a slow boil.
After a few minutes, the milk begins to boil & froth. Pongalo Pongal 🙂 Simmer the flame if you dont want messy stove. Traditionally though, milk is let to boil over.
Add washed, drain rice and moong dal. Continuously stir it for a couple of minutes and keep cooking it at low to medium flame. After about 40 mins, the rice and dal will be mushy.
Add powdered jaggery to it. I used vayamsuperfoods organic jaggery, which is free of any impurities so I added it directly. If not, make a simple syrup using jaggery and 1/2 cup water and then strain it and add it.
Continue stirring it until it begins to come together. The jaggery melts completely and the rice dal mixture is cooked in jaggery. Add 2 tbsp of ghee at this stage and mix well. Add cardamom powder and edible camphor if using. Remove from heat. The sweet pongal should be slightly runny. It will further thicken on cooling down.
In a small pan, heat the remaining 1 tbsp ghee and fry cashews, raisins and coconut pieces until golden. Pour over the prepared Pongal. Mix well. Serve hot with extra ghee on top!
- Rice and Moong Dal measurements are usually 1:0.25. That is if you take 1 cup of rice, you can take 1/4 cup of moong dal. It can be adjusted depending on the taste.
- Jaggery is usually taken as the same quantity of rice used. For a sweeter version, increase it slightly.
- Edible Camphor is optional but is recommended for best taste.
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