This is a typical Tamil Brahmin recipe (Iyengar recipe) and also my favorite dessert. This is a recipe of Tamilnadu origin and if you look around most recipes have some form of dal in it – green mung or the yellow moong dal. Sign up to get daily ideas on mealsWondering what to cook today? And I believe that over time my great grand mom and her mom have created their own versions of popular recipes based on what the ancestry dictated and where they lived and the kind of produce and grains that was available to them.This Sakkarai Pongal is such a classic example of that.
Strain the jaggery, if needed.Bring the jaggery mix back to boiling over the stove top and add the cooked rice to it. | For reprint rights: Times syndication serviceYour Rating With not much color in it, milk or dal added to it which brought down the heavy sweetness of the jaggery. You have been successfully subscribed to the Food NewsletterYou have been successfully unsubscribed from the Food NewsletterHavva Chakkara Pongal, also known as sweet pongal, is often made as a prasadam for various festivals in South India. This delectable recipe is perfect for serving to the guests on special occasions or on get-together like party, potluck, game night, birthday, anniversary, etc. Once rice and moong are almost cooked, add the jaggery syrup and sprinkle cardamom powder on it and put off the flame. Melt the 2 cups of jaggery with about 1/4 cup water over medium heat. Open App
https://www.indianhealthyrecipes.com/foxtail-millet-sweet-pongal
The rice and dal is also cooked together to be an almost mushy mix.In my family, it was my paatti (grand mom)’s rule that the rice should be only about 90% cooked and should not be mushy at all. And she always went for jaggery that was real dark in color because for her it had to look nice and dark and rich and not have a watered down look with the pale colored jaggery.
When the jaggery has dissolved and a syrup is formed, put the burner down.In the meantime, cook rice and moong dal in the remaining water. What is Pongal? Also no dal is added and there is always lots of grated coconut in our sakkarai pongal.
Sign up to get daily ideas on mealsWondering what to cook today?
Pongal is a popular South Indian Rice and Lentil dish. A password will be e-mailed to you. Strain the jaggery, if needed.Bring the jaggery mix back to boiling over the stove top and add the cooked rice to it. Mix this into the rice mixture and serve hot.Cooking Curries is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Just like grandma used to make
However, it is a recipe which must be included in the Pongal menu. Once it starts boiling, add jaggery powder to it.
Let it melt and add cashews, almonds and raisins. Subscribe to get daily ideas on mealsEditor's pick on the best recipes, articles and videos.We have sent you a verification email.
Add this seasoning to the Sweet Pongal along with the fried coconut pieces, and mix well. Add the crushed cardamom, the grated coconut and the 1/2 cup ghee and mix it all in well.Meanwhile, heat the 2 tbsp ghee in a small pan and fry the cashews in it till golden.
And later I learnt it is because of the Kerala influence that the coconut came in and the final product almost resembled a similar payasam made in Kerala – Aravana .Well, this is still a version of Sakkarai Pongal and I never make it any other way. Pongal is the harvest fetival celebrated in Tamilnadu. I have already shared quite a few pongal recipes.This is one of the basic pongal recipes that is made on pongal day along with sakkarai pongal (sweet pongal).It is also known as vellai pongal and its just … Little did I know that, that is how chakkara pongal is really made in most places and the one made in our house was an exception. Akkaara-Adisil / Sweet Pongal 1 cup Raw Rice 1/2 cup Moong dal 4 tbsps Ghee 500 ml Milk
I always thought that is how Chakkara pongal was made and wondered why everyone else made their chakkara pongal the way they made it. So, prepare it for your loved ones and relish its amazing flavours!
And most recipes also don’t have any coconut in it. It is so rich and the flavors develop so well that every whiff, every bite full of it is a gastronomic pleasure in itself. Excerpts and links may be used, but never the full recipe or post, provided that full and clear credit is given to Manju Mahadevan and Cooking Curries with appropriate and specific direction to the original content.Sakkarai Pongal or Sarkkarai Pongal or Chakkara Pongal is the sweet version of Pongal with rice sweetened with jaggery and scented with cardamom.Wash the rice well and cook with the 2 cups of water till all the water evaporates and close and keep. Also try these delicacies: First, take a non-stick pan and roast the rice and moong dal till they turn light golden yellow in colour.On another burner, put a pan over low flame and pour 100 ml water in it.
Mix well and let it simmer for a few minutes. Keep it aside.Now, put a pan on low flame and pour ghee in it.
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