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Kovil Sakkarai Pongal | Temple Style Sweet Pongal | Chakkarai Pongal

 Sakkarai Pongal is one of the tasty and mouth watering sweetest dish of Tamilnadu. This is made during all special Hindu festivals like Pongal, Diwali Nonbu, Ayudha pooja, Thai Poosam, Vinayaga Chathurthi, etc. Here I have given temple style sweet sakkarai pongal recipe. 

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Kovil Sakkarai Pongal | Temple Style Sweet Pongal | Chakkarai Pongal

Ingredients to make Kovil Sakkarai Pongal

Raw rice: 1/2 cup
Moong dal / Paasi paruppu: 1/2 cup
Ghee: 8 tbsp
Cashews: 6-8 nos.
Jaggery: 2 to 2 ½ cups
Elachi: 3 nos.
Pachai karpooram: A pinch
Water 3 & 1/2 cups

Method for making Kovil Sakkarai Pongal

1. Wash the raw rice and moong dal in water.

2. Pressure cook moong dal and raw rice, along with 3 1/2 cups of water and wait for 3 whistles. 

3. Open the cooker when the pressure is released.

4. Heat ghee in a Kadai fry the cashews, dried grapes and remove to a plate. Next add the powdered jaggery with little amount of water allow it to dissolve.  Filter it to remove the impurities. Now the jaggery syrup is ready.

5. Tranfer this to the pongal in the pressure cooker, mix well. At this stage you can add cardamom powder and the edible camphor. Keep this in a low-medium flame and stir well.

6. You can add ghee to the pongal little by little and till pongal leaves the sides of the vessel.

Now the Temple Sakkarai pongal is ready to be served.

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