Skip to main content

Sarkkarai Pongal | Sweet Pongal

Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.

Sarkkarai Pongal, Sweet Pongal - Prasadam recipes - Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good.

Sarkkarai Pongal is prepared in two different methods. It's typically prepared by cooking the raw rice directly in the pot and then jaggery and other additional ingredients are added. To speed up the process, I have cooked the rice in the pressure cooker and then mixed with the jaggery syrup in a heavy bottomed kadai or a bronze pot. For this Pongal, ponni raw rice has the perfect balance of stickiness which is easy to blend well with jaggery. The maavu raw rice, which has a long grain and tends to be stickier than ponni raw rice and makes it a little more difficult to blend with the jaggery.
The standard amount of jaggery for 1 cup of rice is 2 cups of jaggery. If you reduce the amount of jaggery, the pongal may not be able to set properly.
For these type of traditional sweets, I strongly recommend to prepare in a bronze pot or heavy bottomed kadai. These types of traditional utensils have several advantages like they spread heat evenly and it also requires less ghee than a normal kadai or pan. A good bronze pot (vengala panai) will make it much easier to prepare this pongal and also for our other traditional sweets.

Similar Prasadam recipes




Sarkkarai Pongal  - Sweet Pongal Recipe Details




Print Friendly and PDF
Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : dessert/prasadam
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup(200 grams) ponni raw rice
  • 2 cups jaggery
  • 3 cups water
  • 5 to 7 tbsp ghee
  • 10 cashew nuts
Cooking Directions
  1. Measure the rice and add it in a vessel. Wash the rice in water for 2 to 3 times and soak the rice with 1/2 cup of water for 20 minutes.
  2. Add remaining 2.5 cups of water and pressure cook for 3 to 5 whistles. Allow the pressure to settle down naturally.
  3. In the meantime, grate the jaggery using a knife and add it to bronze pot or heavy bottomed kadai. Add 1/4 cup of water and keep the pot on low heat.
  4. Open the cooker and gently mash the rice with a ladle.When the jaggery has dissolved completely, add the cooked rice along with a tbsp of ghee.
  5. Mix the rice well with the jaggery and continue to cook on low heat for 10 to minutes. Add the ghee in regular intervals and cook. Stir in between to avoid sticking in the bottom.
  6. When the ghee starts to seperate on the sides of the pongal, heat a tsp of ghee and fry the cashew nuts and add it to the hot pongal.
  7. Mix the pongal well and turn off the heat. Allow the pongal to be in the bronze pot for 20 to 30 minutes and then transfer it to the serving dish.

Sarkkarai Pongal  - Sweet Pongal with step by step photos


Add 1 cup of rice in a wide vessel. (Measure the rice before adding, because you have to measure jaggery with the same cup).


Wash the rice in water for 2 to 3 times and soak the rice with 1/2 cup of water for 20 minutes. After 20 minutes, add reamaining 2.5 cups of water and pressure cook for 3 to 5 whistles. Allow the pressure to settle down naturally.


 In the meantime, grate the jaggery using a knife or broke them into small pieces.


 Add it to bronze pot or heavy bottomed kadai. Add 1/4 cup of water and keep the pot on low heat.


Open the cooker and gently mash the rice with a ladle.


When the jaggery has dissolved completely, add the cooked rice along with a tbsp of ghee.


Mix the rice well with the jaggery and continue to cook on low heat for 10 to minutes. Add the ghee in regular intervals and cook. Stir in between to avoid sticking in the bottom.


When the ghee starts to seperate on the sides of the pongal, heat a tsp of ghee and fry the cashew nuts and add it to the hot pongal.


Mix the pongal well and turn off the heat. Allow the pongal to be in the bronze pot for 20 to 30 minutes and then transfer it to the serving dish.


Notes
In this pongal, I have not included any additional flavours like cardamom powder or edible camphor because I like to have pongal only with the two  flavours such as the ghee and jaggery. If you want to include, add it in the final stage. Try to use fresh ghee and good quality jaggery for perfect results.
If you overcook the rice, then your pongal turns runny and it will take more time to set



Comments

Popular posts from this blog

Idli & Batter for Idli and Dosa

Idlies are an excellent and healthy breakfast in our South Indian cuisine. From babies to elderly people idlies are considered as one of the best food which are easily digested.  As you all know idlies are the comfort food in all the aspects such as healthy, easy, simple and quick.


Now we will see how to grind the idli batter for soft and fluffy idlies. Like most people, I learnt how to prepare soft and perfect idlies after so many practices.


Soaking
For table top wet grinders I suggest to soak the rice and dals for 5 to 6 hours. The idea behind this is that it grinds smoothly and so in the end you can get perfectly ground rice batter and dal batter. I learned this technique after so many experiments. If you soak the rice and dals overnight and grinding them in the morning, the batter ferments properly. You can also follow this technique if your fermentation process is not quick. Grinding
Usually I grind the rice first and then grind the urid dal. You can grind as you wish. For grinding…

Green Peas Masala

Green Peas masala - Side dish for roti, nann, phulka and pulav. Easy and tasty gravy.
Cook easily in 30 minutes or less with this superfast, easy masala. Delicious and tasty green peas masala made lighter than other gravies with few ingredients.This is one of my all time favourite masala. My favourite Green peas masala requires some onion paste, tomato paste and simple ingredients you likely have in your kitchen. 



This masala is thick with full of tomato flavour and garamasala powder. In the final stage, a teaspoon of sugar enhances the  taste that pairs perfectly with the gravy. I always like to prepare this gravy with dried green peas because I have tried with other varieties of green peas, this one is my favourite. You can enjoy the taste of green peas in every single pea. This masala goes well with roti, poori, bread and any pulav or rice cooked in coconut milk. Let's see how to prepare this Green peas masala with step by step photos. 
Checkout my other masala recipes here
Mushr…

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH
Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.




Collection of Kuzhambu varieties for lunch

1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE.


2. Pulikuzhambu - The best and the most authe…

Raw mango thokku

This easy thokku is the most delicious way to use up your raw mangoes.Raw mango thokku is a popular condiment that accompanies many South Indian foods and also for the rotis. This thokku is slightly sweet and mildly hot. I particularly like them with a bowl of curd rice.I like to use fenugreek powder in my thokku as it has more authentic flavour. Please don't forget to add it because you will enjoy the flavour when you taste the thokku. The totapuri mangoes (kili mooku mangoes) taste best for this thokku. This thokku is the perfect way to use the seasonal produce you found at the market or in your garden. Make this thokku a large batch to give your friends and relatives so that they also can enjoy it. Let's see how to prepare this raw mango thokku with step by step photos.





Broccoli Masala

This is a restaurant style gravy using simple cooking methods. The broccoli also tastes amazing in the creamy gravy.Broccoli has a wide variety of nutritional and medicinal health benefits. Try to consume this vegetable atleast twice in a month. Always avoid overcooking broccoli as half of its nutritional substances may be destroyed in the process. If you want to make a mild gravy, just leave the fresh cream out and you'll still have a wonderful restaurant style gravy. Don't forget to add the kasuri methi leaves because it ties all the flavours together wonderfully. Feel free to adjust the chilly powder, garamasala powder and ginger garlic paste to fit your taste. When blanching the broccoli florets it's always a good idea to keep an eye on them because the temperature in the boiling water can change the blanching time quite a bit. If you can't get the broccoli, or it's too expensive then use the button mushrooms for the above masala. ( Saute the mushroom…

Idi sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Kumbakonam Kadappa

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy with a perfect balance of flavours. This homemade Kumbakonam Kadappa is pretty easy to make with easily available ingredients in your kitchen by simple cooking methods.



This Kumbakonam Kadappa is loaded with healthy ingredients such as moong dal, coconut paste and potato. The base of the dish is moong dal and potato. The coconut paste is ground with few classic spices, add flavour to this dish. A dash of lemon juice in the last step helps to  balance the flavours. The moong dals not only add taste to this dish, but also extremely light and easy to digest. Compared to other gravies or kurmas, kadappa is one of the low carb gravy. Let's see some important tips for this Kadapa.
Whenever I cook moong dal based dish, I always dry roast the dal for a minute. Roasting the dals can turn your dish more flavourful. Try to use fresh coconuts as it produces …

Zero Oil Sprouted Green gram Dal

A delicious side dish for roti or rice with perfect combinations and zero oil. If you already have sprouted green gram then you can prepare this dal in a matter of minutes. This dal is perfect for diabetes, elderly people and also for kids. the sprouts contain a significant amount of fiber,protein as well as vitamin k and riboflavin. Since sprouts are also high in dietary fiber and low in calorie they can contribute positively to any weight loss diet plan. Using sprouts we can prepare so many interesting dishes like sprouts salad with raw vegetables, sprouts paratha, sprouts soup and sprouts dosa. I always like to experiment healthy and light side dishes for roti. When I made this dal all of my friends and family enjoyed a lot with this dal. To add extra protein to this dal you can also add a few pieces of chopped mushrooms to it. You can substitute with any other sprouts as you wish. Let's see how to prepare this dal with step by step photos.



Tomato Coconut Chutney

Tomato coconut chutney is a popular chutney in restaurants served for idly, dosa, rava dosa and also for starters like panniyaram and vada. Personally, I like the combination of tomatoes with fresh grated coconuts. Preparing this chutney with small onions and red ripe tomatoes will give the best flavour and taste. Try to saute the onions and tomatoes on low heat until it turns brown. Avoid using coconut powder for this chutney. Chutney with fresh coconuts will taste excellent. Here is the recipe for Tomato coconut chutney.