Ingredients
Raw rice - 1 tumbler
Moong dhal (Payatham paruppu) - 50 grams
Jaggery - 350 grams
Cardamon (Elakkai) - 4 (powdered)
Cashew (mundhiri) - 10
Edible camphor (Pachchai Karpooram) - 1 pinch
Ghee - 5 teaspoon
Quantity of water to cook rice :
Approximately 3 times the amount of (Rice + Moong dhal)
Preparation - 1 [using Vengalam Paanai (bronze vessel)]
- Heat water in vengalam paanai in high flame
- Add 1/4 tumbler of milk
- When the water and milk starts to boil, add rice, moong dhal
- Let this boil in the vengalam paanai
- Frequently stir the contents in the vengalam paanai
- When milk tries to spill over, reduce the stove to medium flame
- Until the rice cooks (might take 20 to 30 minutes), prepare the following simultaneously
- In a separate pan, heat jaggery along with 1 tumbler of water
- Heat this for 10 to 15 minutes till raw smell of jaggery goes away
- Filter this jaggery water and keep this ready
- When the rice is fully cooked, add the jaggery water in vengalam paanai
- Let this boil for 10 minutes
- Frequently stir till the sakkarai pongal becomes thick
- Add 2 teaspoon of ghee and stir continuously for 2 minutes
- Turn off the stove
- Add cardamon powder and pachchai karpooram
- Roast cashew & dried grapes with 1 teaspoon of ghee
- Mix this to the sarkaraipongal
Preparation - 2 [using pressure cooker]
- Heat 1 teaspoon of ghee in a pan.
- Add rice and moong dhal and roast them for 2 minutes
- In a pressure cooker, cook the rice and moong dhal with 3 tumblers of water. Wait for 4 sounds
- Keep this cooked rice ready
- Mash the jaggery
- Take a heavy bottomed vessel
- Add 1 teaspoon ghee and heat it
- Add the mashed jaggery
- Heat for 5 minutes. Jaggery will turn to liquid. Stir continuously
- Add the cooked rice to this and mix thoroughly
- Add 2 teaspoon of ghee and stir continuously for 2 minutes
- Turn off the stove
- Add cardamon powder and pachchai karpooram
- Roast cashew & dried grapes with 1 teaspoon of ghee
- Mix this to the sarkaraipongal