Sakkarai Pongal Recipe: A Sweet Celebration of Harvest

Ingredients (Serves 4)

1/2 cup raw rice 3 tbsp split yellow moong dal (optional, but adds a rich flavor) 3/4 cup grated jaggery (adjust to taste) 2 1/2 cups water (for cooking rice and dal) 1/4 cup ghee 8-10 cashews 8-10 raisins 1/4 tsp cardamom powder 1 pinch of edible camphor (optional, for traditional flavor) 1/4 tsp grated nutmeg (optional) 1 1/2 cups milk (for extra creaminess)

Instructions

Step 1: Rinse and Cook Rice and Dal
Wash the rice and moong dal together in water until the water runs clear. In a heavy-bottomed pot or pressure cooker, add the rice, moong dal, and 2 1/2 cups of water. Cook until the rice and dal are soft and mushy. If using a pressure cooker, cook on medium heat for about 3-4 whistles. Once done, mash the cooked rice and dal mixture slightly to get a creamy texture.

Step 2: Prepare Jaggery Syrup

In a separate small pot, add 1/2 cup of water and grated jaggery. Heat on low until the jaggery dissolves completely, forming a syrup. Strain if there are impurities. Add this jaggery syrup to the cooked rice and dal mixture.

Step 3: Add Ghee, Milk, and Spices

Pour in the milk for extra richness and mix well. Let the mixture simmer on low heat. Add 2-3 tablespoons of ghee to the simmering mixture, stirring continuously to prevent sticking. Add cardamom powder, edible camphor (if using), and nutmeg for flavor. Mix well.

Step 4: Fry Cashews and Raisins

In a separate small pan, heat the remaining ghee. Fry the cashews until they are golden brown. Remove and set aside. Fry the raisins in the same ghee until they puff up.

Step 5: Combine and Garnish

Add the fried cashews and raisins along with the ghee to the Pongal mixture. Mix everything well, cooking for another 5-7 minutes on low heat until the Sakkarai Pongal reaches a slightly thick and creamy consistency.

Serving Suggestions

Serve the Sakkarai Pongal warm as an offering (prasadam) to the deities, then share it with family and friends. It pairs wonderfully with savory dishes like Ven Pongal or can be enjoyed on its own.

Tips for Perfect Sakkarai Pongal

Quality of Jaggery: Use fresh, good-quality jaggery for the best flavor and color. Consistency: If the Pongal becomes too thick, add a bit more milk to achieve a creamy texture. Flavor Boosters: Edible camphor is optional but adds a distinctive aroma traditional to temple-style Pongal.

The Cultural Significance of Sakkarai Pongal

Sakkarai Pongal represents prosperity, joy, and gratitude, especially during the Pongal festival, which is celebrated as a thanksgiving to nature. Preparing this dish is a way of honoring the agricultural bounty and sharing blessings with loved ones. Its sweet, rich flavors bring warmth and happiness, making it a truly special dish that’s cherished in Hindu culture.