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January 10, 2009

Sakkarai Pongal / Sweet Pongal

Pongal is the harvest festival of Tamil Nadu. The enthusiasm and the zeal of Tamilians comes alive during the four day festival. Pongal literally means "boiling over". This festival is the biggest event of the year for the Tamilians.

The four day festival consists of Bhogi-Pongal, Surya-Pongal, Mattu-Pongal and Kanyapongal.

Pongal is a unifying festival in my family. On this day, we prepare atleast two varieties of pongal & exchange it to all my friends & neighbours near by. Pongal is all about spreading small amount of love and joy in the neigbouring homes and enjoy the festival with family and friends. I will start my pongal season with Sweet pongal receipe.

Ingredients :

  1. Rice - 1 cup
  2. Moong dhal - 1/4 cup
  3. Powdered Jaggery - 1 cup (as per ur taste)
  4. Milk - 2 cups
  5. Water - 2 cups (plus 1/2 cup)
  6. Cashews - 1/4 cup
  7. Cardomom powder - 1/2 tsp
  8. Edible camphor - a pinch
  9. Ghee - 1/2 cup (shows how richis ur pongal)
  10. Nutmeg powder - 1 tsp
  11. Raisins (kishmish) - 1 tbsp
  12. 1-2 tbsp Dry/Desiccated Coconut, grated/powdered ( Kobbari / Copra)

Directions :

1. Dry roast the yellow moong dal for a couple of minutes, or until it slightly changes color and the raw smell disappears; Do not let it turn brown.

2. Cook rice & roasted dal with 2 cups of milk & 2 cups of water.

3. Heat half cup of water & crush the jaggery into pieces and add to the water to dissolve. Once the jaggery is completely dissolved, turn off the heat and set aside to allow settling of any particles. After about 2-3 minutes, filter the solution to remove any particles.

4. Put the rice & dal in a big vessed and add the jaggery syrup & mix well so that all the rice/dal is coated with jaggery.

5. Fry the cashews, desiccated coconut, cardomon powder and raisins in the ghee & add it to the sweet pongal.

6. Finally add the edible camphor & nut meg poweder & mix well.

Happy pongal !!!

1 comment :

Unknown said...

happy pongal..that picture looks awesome..

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