Sakkarai Pongal in brass pot | Sweet Pongal in Traditional Pot method
Learn how to make Sakkarai Pongal in a brass pot.
Servings 0
Ingredients
- Raw rice 1 cup
- Moong dal ¼ cup
- Water 9-10 cups
- Milk 1 cup
- Powdered jaggery 1 ¼ cup
- Ghee ¼ cup
- Cashews 15
- Cardamom 4
- Grated coconut ½ cup optional
- Salt a pinch
- Sugar 1 tsp optional
Instructions
Preparing Pot
- Tie Manjal kothu(fresh turmeric with leaves) on the pot.
- Then keep pathai with Vibhuti and keep kungumam on all sides of the pot.
Preparing Pongal
- 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.