This Kovil Sakkarai Pongal / Sweet Pongal Recipe is my first post in https://asmallbite.com and hence thought of posting this traditional sweet recipe. As an amateur in the blogging world, I have tried to provide this simple recipe with step-wise pictures and hope this will be useful to all. Please share your valuable comments in this blog so that it will be helpful to improve my blog.
- 1/2 Cup Raw Rice
- 3 to 4 tbsp Moong Dal
- 1/2 Cup Jaggery
- 2 Elachi
- 1 Cloves
- 1 Pinch Nutmeg Powder
- 5 to 6 Cashew / Raisins (Each)
- 1 Pinch Edible Camphor (Optional)
- Few Strands Saffron (Optional)
- Salt (A small pinch)
- 2.5 Cup Water
- 3 to 4 tbsp Ghee Link for ghee
Heat ½ tsp of ghee, fry cashews, raisins, cloves and elachi. Switch off flame, add nutmeg powder and give a quick stir. Keep by side.
In the same kadai, roast moong dal till golden brown. Wash rice and pressure cook dal and rice with water and salt for 5 whistles.
Mash it well. In a kadai pour little water and add powder jaggery. Heat and melt it.
1. Don’t add edible camphor or nutmeg powder more than mentioned, it gives bitterness to the Sweet pongal recipe.
2. Use ‘Paagu Vellam’ to get dark colour kovil sakkarai pongal
3. Use good quality ghee for nice flavour. Also add little more ghee than mentioned to get soft and rich pongal.
4. Add little warm milk if the pongal is dry.
5. Old rice require more water, new rice need little less water, so add water accordingly.