Sweet pongal recipe | Chakkara pongali | How to make Sakkarai pongal
Prep Time3 Mins
Cook Time30 Mins
cup Green Gram
cup Water to melt Jaggery
tsp Cardamom Powder
tbsp Dry Coconut pieces
Yellow Camphor – A pinch
Roast the Green Gram on a low flame until it lets out a nice aroma.
Add Rice to it and wash. Cook on a high flame to three whistles.
Add some Water to the Sugar and Jaggery and let the Jaggery melt. Remove from the fire after it boils.
In the cooked Green Gram Rice, strain the syrup and cook on a low flame until the syrup turns dark.
While the syrup is changing into a dark color, melt 3 tbsp of Ghee in another pan and fry Cashew Nuts, Raisins, Dry Coconut pieces and fry until golden. Add them to the cooking Rice and let it cook for another 10 minutes.
Once the Rice is cooked slowly in syrup, it becomes thick and the syrup is absorbed by the Rice. Then add another 2 tbsp of Ghee and cook for another 5 minutes. Finally, add another 2 tbsp of Ghee, Cardamom Powder, Edible Camphor and mix well and remove from the fire. It takes at least 20 minutes to cook after the syrup is added to the Rice.
This Sweet Pongal stays fresh outside for at least three days even if left outside of a refrigerator.