Sakkarai Pongal in brass pot | Sweet Pongal in Traditional Pot method
Sakkarai Pongal in brass pot | Sweet Pongal in Traditional Pot method with step-by-step pictures and instructions. Learn how to make Sakkarai Pongal in a brass pot. Traditionally they use brass pot(vengala paanai) for making Pongal in villages. Pongal is always so special in our family and we celebrate it more than any other festival.
Though I use a cooker to make Pongal on normal days, I made it into the habit of making it in a pot last few years for Pongal following the tradition of my mom. We always make Paal Pongal and Sakkarai Pongal for the festival. Though I have posted so many different Pongal recipes, I realized I have not posted the basic version of the sakkarai Pongal. So here you go with my simple recipe in the traditional way.
Always boil enough water and take two cups of boiled water and add later if required to adjust the consistency of the Pongal. We always add grated or small coconut pieces to the Pongal and use milk to cook the Pongal. Use a generous amount of ghee and cashews to make it even more delicious. Check out my Pongal Festival Menu.
Do try and let me know your feedback. You can also try the below recipes
Serves 4
Learn how to make Sakkarai Pongal in a brass pot.
5 minPrep Time
30 minCook Time
35 minTotal Time
Save Recipe5 based on 9 review(s)
Ingredients
- Raw rice 1 cup
- Moong dal 1/4 cup
- Water 9-10 cups
- Milk 1 cup
- Powdered jaggery 1 1/4 cup
- Ghee 1/4 cup
- Cashews 15
- Cardamom 4
- Grated coconut 1/2 cup optional
- Salt a pinch
- Sugar 1 tsp optional
Instructions
- Tie Manjal kothu(fresh turmeric with leaves) on the pot.
- Then keep pathai with Vibhuti and keep kungumam on all sides of the pot.
- Crush four cardamoms in a pestle and keep it ready.
- Dry roast moong dal in kadai till aromatic and remove from pan.
- Wash and soak rice and moong dal till water boils.
- Heat water in a pot. I used a brass pot for making sweet Pongal.
- Once it boils, take 3 cups of water in a vessel which we can use later if required to adjust consistency.
- Now add the rice and dal mixture and cook on medium flame.
- Add milk to the mixture once it is half cooked
- Keep stirring in between and cook till rice and dal are cooked together.
- Now add the powdered jaggery to the cooked rice and dal and mix till everything is combined.
- Add grated coconut to Pongal.
- Heat ghee in a vessel and add cashews. Fry them till golden.
- Add fried cashews along with ghee to Pongal along with crushed cardamom.
- Mix everything together and sweet Pongal is ready.
- Switch off and serve it hot.
Notes
Pongal may look watery when you switch it off. But once it cools down you will have the correct consistency.
Add hot water we took to adjust the consistency if it is too thick. The amount of water required depends on the type of rice used.
If your jaggery has impurities, melt and filter it and add it to the Pongal
You can add raisins along with cashews. Our family doesn't like it so I usually don't add in any sweets.
You can reduce the jaggery by 2-3 tbsp if you prefer very mild sweet in Pongal.
You can use cardamom powder instead of crushing cardamom to avoid it coming into the mouth while eating.
Calories
Fat
Carbs
Protein
How to make Sakkarai Pongal in Pot with step-by-step pictures and instructions
Tie Manjal kothu(fresh turmeric with leaves) on the pot.
Then keep pathai with Vibhuti and keep kungumam on all sides of the pot.
Crush four cardamoms in a pestle and keep it ready.
Dry roast moong dal in kadai till aromatic and remove from pan. Wash and soak rice and roasted moong dal till water boils.
Heat water in a pot. I used a brass pot for making sweet Pongal.
Once it boils, take 3 cups of water in a vessel which we can use later if required to adjust consistency. Now add the rice and dal mixture and cook on medium flame.
Add milk to the mixture once it is half cooked
Keep stirring in between and cook till rice and dal are cooked together.
Now add the powdered jaggery to the cooked rice and dal and mix till everything is combined.
Add grated coconut to Pongal. Heat ghee in a vessel and add cashews. Fry them till golden.
Add fried cashews along with ghee to Pongal along with crushed cardamom.
Mix everything together and sweet Pongal is ready.
Switch off and serve it hot.
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