Vegetarian Heaven

Candy Pongal | Sakkarai Pongal

Candy Pongal is a creamy, candy porridge made with rice, mung lentils and flavored with cardamoms, dry fruits. Candy Pongal is often known as sakkarai pongal and chakkara pongal in South Indian languages is a festive dish historically made through the Pongal Pageant in South India.

sweet pongal served in an antique brass pan with a side of an antique brass spoon and some ladoo and dark pink and white flowers on a brass plate

About this recipe

There are some South Indian recipes provided in temples which might be a favourite with us – Ven Pongal, Curd Rice, Tamarind Rice, Paal Payasam and this candy Pongal. I’ve had these recipes as prashad (naivdeyam) in lots of South Indian temples and liked their style.

Candy pongal is made with cooked rice and yellow moong lentils to which jaggery is added. Jaggery is Indian unrefined cane sugar and has a molasses-like taste and style. So you may think about what this candy pongal tastes like.

The flavorings added in sakkarai pongal are in fact cardamom powder coupled with some cashews and raisins.

Throughout pooja or on auspicious days, I make sweets and supply them to the Mom Goddess. At any time when I supply something to the deities, I all the time add a pinch of edible camphor in these delicacies.

Although do observe that including edible camphor in your candy pongal is totally elective.

I additionally add clove powder or clove to any savory or candy dish that I supply to the Devi. That is one thing which I comply with in our household, as my mom and mother-in-law do the identical.

So on this chakkara pongal, I’ve powdered one clove and added it. Although including clove is elective.

Step-by-Step Information

Learn how to make Candy Pongal

On your ease of understanding and studying, I’ve divided all the step-by-step recipe of candy pongal into 6 steps. In order that it’s simple for you.

  1. Roasting rice and moong dal
  2. Cooking rice & moong lentils
  3. Getting ready jaggery syrup
  4. Sweetening rice and lentils
  5. Frying dry fruits
  6. Making candy pongal

Step 1: roasting rice and moong dal

1. Choose ½ cup rice and ⅓ cup moong dal first to do away with stones if any. Then warmth a small pan or a small kadai and add each the rice and moong lentils.

moong dal and rice in a pan for making sweet pongal

2. On a low flame stirring typically roast each the rice and moong lentils, till they develop into fragrant.

roasting dal and rice with a wooden spatula

3. You solely must roast, till the moong lentils develop into fragrant. You don’t require to brown them.

roasted mung lentils and rice

4. Now take the roasted rice and lentils in one other bowl or a strainer.

roasted lentils and rice taken in a steel bowl

5. Rinse each the roasted rice and moong dal a few instances with water.

rinsed mung lentils and rice

Step 2: cooking rice and moong lentils

6. Drain nicely after which add each rice and lentils in a Three litre stress cooker. Pour Three cups water. The quantity of water can add is dependent upon the consistency you like and the standard of moong dal.

Largely I cook dinner the moong lentils for Eight to 9 whistles. Thus I add Three or 3.25 cups water. For faster cooker number of moong lentils, add 2.5 cups water and stress cook dinner for two to three whistles.

mung lentils, rice and water in a pressure cooker

7. Stress cook dinner on medium warmth for 11 to 12 minutes or for Eight to 9 whistles.

pressure cooker sealed with its lid

8. When the stress calm down by itself within the cooker, take away the lid. Test to see if the rice and lentils have softened properly and look mushy.

TIP: Add ½ to 1 cup sizzling water and blend totally, should you get a separate texture of rice and lentils much like that of a Pulao.

cooked rice and lentils ready to make chakkara pongal

9. Each the rice and the moong dal ought to be cooked very nicely and mushy. With a spoon barely mash the cooked rice and moong lentils. If cooked nicely, then cowl with the lid and put aside. The consistency of the cooked rice and lentils is like that of a khichdi.

lentils and rice mashed with a spoon to make sweet pongal

10. In the meantime when the rice is cooking, crush seeds of 5 inexperienced cardamoms + 1 clove in a mortar-pestle. If utilizing cardamom powder alone, then you may add ½ teaspoon of it.

crushed cardamom and clove powder in a steel mortar

Step 3 – making ready jaggery syrup

11. Chop 115 to 120 grams jaggery. You need to get about ½ cup tightly packed chopped or grated jaggery.

This a lot quantity of jaggery makes the sakkarai pongal simply candy. For extra sweetness, you may add ¼ cup extra.

On events I additionally use natural jaggery powder and add it on to the cooked rice+moong lentils.

TIP: In case you are utilizing jaggery or jaggery powder with out impurities, then you may add it on to the cooked rice+lentils combination.

chopped jaggery on a white chopping board for making sakkarai pongal

12. Now take ½ cup water in a pan. Add the chopped jaggery.

chopped jaggery and water in a frying pan

13. On a low to medium flame, warmth this jaggery answer till the jaggery melts utterly.

jaggery and water being heated

14. Do stir and break the jaggery chunks or items with a spatula or spoon in order that they soften simply.

amber brown colored jaggery liquid being simmered

15. Let the syrup bubble up a bit. You will get an amber coloured syrup when all of the jaggery is melted, when you have used darkish jaggery.

In case you have mild coloured jaggery, then the colour will likely be pale yellow to yellow. In order for you you may thicken the syrup extra.

amber colored jaggery solution ready to make sweet pongal

Step 4 – sweetening the rice and lentils

16. Straining the jaggery syrup by way of a sieve, instantly add it within the cooked rice+lentils combination. If utilizing natural jaggery powder, you may add it instantly.

jaggery solution strained with a strainer into the cooked rice and lentils

17. Now add the crushed cardamom+clove powder and a pinch of edible camphor.

jaggery syrup, cardamom and clove powder on top of mashed rice and lentils

18. Combine all the things very nicely. The chakkara pongal will thicken because it cools. So if the combination appears thick, then you may add ¼ to ⅓ cup sizzling water.

mixed all the ingredients evenly

Step 5 – frying dry fruits

19. Warmth Four to five tablespoons ghee. You’ll be able to add a bit much less ghee should you want.

ghee melted in a frying pan

20. Add 12 to 15 cashews. You’ll be able to maintain the cashews complete or halve or chop them.

cashews added to hot ghee

21. Fry the cashews till they develop into mild golden.

cashews being fried

22. Then add 1 tablespoons raisins.

raisins added

23. Start to stir and fry.

raisins and cashews getting fried

24. Stirring typically fry till the raisins swell and develop into plump.

raisins become plump

Step 6 – making candy pongal

25. Then instantly take away the pan from the range high and add the fried cashews, raisins and ghee to the cooked rice and lentils.

fried mixture of raisins, cashews and ghee on the mashed rice and lentils mixture

26. Combine very nicely.

making sakkarai or sweet Pongal recipe

27. Supply to the Goddess or you may serve candy pongal sizzling or heat to your loved ones members. You’ll be able to garnish sakkarai pongal with a few of the fried cashews and raisins whereas serving.

sakkarai pongal served in an antique brass pan with a side of an antique brass spoon and some ladoo and dark pink and white flowers on a brass plate

Variations

  • With milk: Some model of candy pongal are made with milk. So you may undoubtedly add milk instead of water on this recipe. Milk will make the chakkara pongal barely richer and creamier.
  • With sugar: Although jaggery is historically utilized in making sakkarai pongal, however you may exchange it with uncooked sugar or white sugar. Sweeteners like coconut sugar or palm sugar additionally make wonderful substitutes.
  • Wholesome substances: Rice and moong lentils are once more the norm in a candy pongal. Although in fact you may deviate and make sakkarai pongal with cracked wheat (dalia), millets or oats.

Learn how to make Candy Pongal in Instantaneous Pot

Comply with these steps to make candy pongal in your IP:

  1. First roast the rice and lentils individually in a frying pan. Then rinse and add these to the metal insert of your IP.
  2. Pour 3.5 cups water. Stress cook dinner on excessive stress for six to 7 minutes. Do a fast stress launch after 10 to 12 minutes.
  3. If you happen to see that the consistency is thick or with separate grains, then pour some water. Combine and press the sauté button to simmer the combination for a few minutes.
  4. Add the bottom cardamom and clove powder. Make the jaggery syrup and add it. Later fry the cashews, raisins individually and blend it with the cooked rice and lentils. Serve chakkara pongal sizzling or heat.

Ideas

Professional Ideas

Ingredient notes

  • Sweeteners: Jaggery imparts a beautiful earthy molasses-like style in sakkarai pongal. If you happen to would not have jaggery, then add uncooked sugar or white sugar in the identical quantity. Palm sugar and coconut sugar additionally work splendidly in a candy pongal. For extra sweetness, you may add ¼ cup extra jaggery. On events, I additionally use natural jaggery powder and add it on to the cooked rice+moong lentils. Jaggery could be simply bought on-line or on amazon.
  • Ghee: You’ll be able to add a bit much less ghee should you want that. Extra ghee will certainly make the chakkara pongal wealthy and extra flavorful.
  • Rice: Any medium or short-grained non-sticky rice can be utilized. Usually, through the pongal pageant, freshly harvested rice is used. If you may get freshly harvested rice, then do make the candy pongal recipe with it.
  • Spices: Cardamom is a necessary spice. However you may omit clove and edible camphor.

Recipe notes

  • Cooking lentils: Relying on the standard of moong dal you regulate the quantity of water and stress cook dinner for much less or extra time. I stress cook dinner the lentils for Eight to 10 whistles and add Three or 3.25 cups water. In case your moong lentils cook dinner quicker, then add 2.5 cups water and stress cook dinner them for two to three whistles on medium warmth.
  • Cooking in a pan: You’ll be able to simply make candy pongal on the stove-top in a pot or pan. Dry roast the rice and lentils first. Add them in a pan with Four to 4.5 cups water and cook dinner till softened. Do add extra water if required.
  • Proportion of rice and lentils: In my recipe, the proportion of rice is barely extra. Equal proportions of moong lentils and rice additionally work nicely.
  • Scaling: You’ll be able to simply double or triple this recipe of chakkara pongal to make a big batch.
  • Storage: In case you have any leftovers then retailer within the fridge for 1 to 2 days. I might not advocate freezing because the style is not going to be the identical and it’s all the time higher to eat rice and lentils freshly cooked. After refrigeration, if the consistency appears very thick or lumpy, then add some sizzling water or milk to skinny it barely.

Extra South Indian Sweets!

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Candy Pongal or sakkarai pongal is a creamy, candy festive dish made with rice, mung lentils, jaggery and flavored with cardamoms, dry fruits and ghee.

Prep Time 5 minutes

Prepare dinner Time 15 minutes

Whole Time 20 minutes



Servings 4

Roasting rice & moong dal

  • Choose the rice and moong dal first to do away with stones if any. Then warmth a small pan or a small kadai and add each the rice and moong lentils.

  • On a low flame stirring typically roast each the rice and moong lentils, until they develop into fragrant.

  • You solely must roast until the moong lentils develop into fragrant. No must brown them.

  • Now take them in one other bowl.

  • Rinse each the roasted rice and moong dal a few instances with water.

Cooking rice and moong lentils

  • Drain nicely after which add them in a stress cooker.

  • Pour Three cups water. The quantity of water you may add is dependent upon the consistency you like and on the standard of moong dal.

  • Stress cook dinner on medium warmth for 11 to 12 minutes or for Eight to 9 whistles.

  • Let the stress calm down by itself within the cooker. Then take away the lid to verify the doneness and consistency of the rice and lentils. If you happen to see a separate texture like that of a pulao/pilaf, then add ½ to 1 cup sizzling water and blend very nicely. 

  • Each the rice and the moong dal ought to be cooked very nicely and look mushy. With a spoon, barely mash the cooked rice and moong lentils. If cooked nicely, then cowl with the lid and maintain apart. The consistency of the cooked rice and lentils is sort of a khichdi.

Getting ready jaggery syrup

  • In the meantime when the rice is cooking, crush seeds of 5 inexperienced cardamoms + 1 clove in a mortar-pestle. If utilizing cardamom powder alone, then you may add ½ teaspoon of it.

  • Chop jaggery. You need to get about ½ cup tightly packed, chopped or grated jaggery. This a lot quantity of jaggery makes the pongal simply candy. 

  • Now take ½ cup water in a pan. Add the jaggery.

  • On a low to medium flame, warmth this jaggery answer till the jaggery melts utterly.

  • Do stir and break the jaggery chunks or items with a spatula in order that they soften simply.

  • You’re going to get an amber coloured syrup when all of the jaggery is melted, when you have used darkish jaggery. In case you have mild coloured jaggery, then the colour will likely be pale yellow to yellow.

Sweetening cooked rice and lentils

  • Straining the jaggery syrup by way of a seive, instantly add it within the cooked rice+lentils combination. If utilizing jaggery powder, you may add instantly.

  • Now add the crushed cardamom+clove powder and a pinch of edible camphor.

  • Combine all the things very nicely. Pongal will thicken because it cools. So if the combination appears thick, then you may add ¼ to ⅓ cup sizzling water or sizzling milk.

Frying dry fruits

  • Warmth 5 tablespoons ghee. You’ll be able to add much less ghee in order for you.

  • Add the 12 to 15 cashews. Saute the cashews until they develop into mild golden.

  • Then add 1 tablespoons raisins. Start to stir and fry.

  • Stirring typically fry till the raisins swell and develop into plump.

Making candy pongal

  • Then instantly take away the pan from the stovetop and add the fried cashews, raisins and ghee to the cooked rice and lentils.

  • Combine thorughly.

  • Supply to the Goddess or you may serve candy pongal sizzling or heat to your loved ones members.

This candy pongal recipe from the archives (July 2016) has been republished and up to date on 12 January 2020

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