Sarkkarai Pongal, also known as Sweet Pongal, is a cherished South Indian delicacy traditionally prepared during the harvest festival of Pongal. This vibrant festival, celebrated in Tamil Nadu and across South India, marks the season of abundance and gratitude, where families honor the Sun God and Mother Nature for their blessings. Sarkkarai Pongal is the highlight of this celebration, symbolizing prosperity, joy, and the sweet rewards of hard work.
The dish derives its name from the Tamil word Sarkkarai, meaning jaggery, the key ingredient that imparts a rich sweetness to the recipe. During Pongal, it is customary to prepare this dish outdoors in a new clay pot, allowing the rice and milk to boil over—a gesture of gratitude and a prayer for overflowing prosperity.
What makes Sarkkarai Pongal unique is its use of freshly harvested rice and jaggery, which lend the dish an authentic and earthy flavor. Combined with moong dal, creamy milk, aromatic spices like cardamom, and a generous drizzle of ghee, it becomes a dessert that is not only indulgent but also deeply rooted in tradition. Garnished with roasted cashews and raisins, it captures the festive spirit in every bite.
This wholesome dish isn’t just a treat for the taste buds—it’s a culinary celebration of gratitude and togetherness. As families gather around to prepare and enjoy this special offering, it becomes a symbol of unity and shared blessings, making it an integral part of the Pongal festivities.
In this blog post, let's delve into the step-by-step process of preparing Sarkkarai Pongal, ensuring that this time-honored dish adds sweetness to your celebrations.
Ingredients:
- Raw rice – 1 cup
- Moong dhal(Broken) – ½ cup
- Grated jaggery – 1 ¼ cup
- Cashewnuts – 1 tbsp.
- Water – 2 ½ cups
- Milk – 2 cups
- Dry grapes – 1 tbsp.
- Cardamaom powder – ¼ tsp.
- Ghee – ¼ cup
Method:
- Fry moong dhal in a pan without oil till it is slight red in colour and a nice smell comes out.
- In a pressure cooker take moong dhal along with rice and wash well.
- Add water and milk and pressure cook for 3 whistles.
- In a separate vessel take the jaggery with ½ cup of water and heat till it dissolves well.
- Remove the whistle from the pressure cooker and add this jaggery syrup after filtering for impurities if any.
- Cook till pongal becomes thick.
- In a small pan heat the ghee and fry cashew nuts, dry grapes and finally add cardamom powder and mix well with the pongal.
Note:
- Jaggery can be added more depending on the sweetness you need.
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