Sakkarai Pongal in Traditional Pot Method | Sweet Pongal in Brass Pot

Sakkarai Pongal or Sweet Pongal is one of the traditional recipes which is made and served to Sun during Pongal Festival. Here I have shared you the recipe of making sweet sakkarai Pongal in brass pot.  

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Sakkarai Pongal in Pot Method



Ingredients to make Sakkarai Pongal

Raw rice: 1 cup
Moong dal / Paasi paruppu: 1/4 cup
Ghee: 8 tbsp
Milk: 1/2 cup
Cashews: 6-8 nos.
Jaggery / paagu Vellam : 1 to 1 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. Drain well.

2. To a heavy bottomed vessel add jaggery and water and allow it to boil well till the jaggery gets dissolved. Filter to remove impurities keep it aside. Now the jaggery syrup is ready.

3. Boil Milk and water in a brass pot when it starts to boil add the drained contents. Cook in medium flame till the rice and dal is 3/4th cooked. 

4. Heat ghee in a Kadai fry the cashews, dried grapes and remove to a plate.

5. Transfer the jaggery syrup to the pot and mix well till the Pongal gets thick. 

6.  At this stage you can add cardamom powder, fried raisins and the edible camphor. Keep this in a low-medium flame and stir well.

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

Now the Sakkarai pongal is ready to be served.

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