Sakkarai Pongal in Traditional Brass Pot | Traditional Chakkara Pongal Recipe
Sakkarai Pongal in Traditional Brass Pot | Traditional Chakkara Pongal Recipe
Traditional Sweet Pongal Recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ¼ cup Raw Rice
- 1 tablespoon Moong Dal
- ⅓ cup Powdered Jaggery adjust as needed
- ¼ cup Milk
- 2 cups Water
- 3 tablespoon Ghee
- 10-12 Cashews
- 10-12 Raisins
- 2-3 tablespoon Finely Chopped Fresh Coconut
- 1 Small Pinch Edible Camphor/Pachai Karpooram
- ¼ teaspoon Cardamom Powder
Instructions
- 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 :)
- 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 ½ 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 tablespoon of ghee at this stage and mix well. Add cardamom powder and edible camphor if using. Remove from heat.
- In a small pan, heat the remaining 1 tablespoon ghee and fry cashews, raisins and coconut pieces until golden. Pour over the prepared Pongal. Mix well.
- Serve hot with extra ghee on top!
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