Ingredients for making the sweet pongal
for pressure cooking
- ½ cup rice, soaked
- 15 minutes
- ¼ cup moong dal, soaked 15 minutes
- 2¼ cup water
for jaggery water
- ¾ cup jaggery, gud
- ¼ cup water
for frying dry fruits:
- 2 tsp ghee
- 10 whole cashew / kaju
- 2 tbsp raisins / kishmish
- 1 clove / lavang
- ¼ cup water, to adjust consistency
- 2 tbsp ghee
- ¼ tsp cardamom powder / elachi powder
- small piece edible camphor / pacha karpooram
Method of making the sweet Pongal
- firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
- add in 2¼ cup water and pressure cook for 4-5 whistles.
- make sure the dal and rice is cooked completely.
- further in a pan take ¾ cup jaggery and ¼ cup water.
- keep stirring till the jaggery melts completely.
- now filter the jaggery water into cooked rice-dal mixture.
- add ¼ cup water or more adjusting consistency as required.
- simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
- add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
- now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
- pour the fried cashews and kishmish into sweet pongal.
- also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
- finally, sweet pongal / sakkarai pongal is ready to offer to goddess.
This is the parsad after pooja offer to Luxmi devi as she is the goddess of wealth, and in our tradition first offering of the food is for god only.